Traditional Backside Clambake with Lobster

In Growing Tomorrow, Forrest Pritchard and Molly Peterson spend a day with native Cape Codder Nick Muto on his lobster boat, The Lost. In addition to capturing some engaging photos of Muto at work, the book presents several of the recipes he serves at Backside Bakes, his weekend catering service, including this recipe for a traditional clambake. The ingredient amounts listed make enough for a single, hungry person, but they can easily be increased to serve more. A large pot’s worth generally makes enough for about four people.
Photography By Molly M. Peterson | September 01, 2015

Ingredients

  • Beer for steaming (any kind will work; wheat ale is recommended)
  • 8 ounces mussels
  • 8 ounces steamers (soft-shell clams)
  • 1 ear corn on cob
  • ¼ Vidalia onion
  • 1 medium red potato, quartered
  • 4 ounces linguica links (or other spicy sausage)
  • one 1½ pound lobster
  • Melted butter

Instructions

Fill a large pot with about ½ inch of beer. Add the mussels, steamers, corn, onion, potato and linguica. Cover the pot and steam over medium-high heat, until the potato is soft and tender. Fill a second large pot with ½ inch of water, set a steamer basket in the pot, and bring the water to a boil. Add the lobster and steam for 10-12 minutes.

Serve with melted butter and strained broth from the clambake.

Ingredients

  • Beer for steaming (any kind will work; wheat ale is recommended)
  • 8 ounces mussels
  • 8 ounces steamers (soft-shell clams)
  • 1 ear corn on cob
  • ¼ Vidalia onion
  • 1 medium red potato, quartered
  • 4 ounces linguica links (or other spicy sausage)
  • one 1½ pound lobster
  • Melted butter
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