Iron Skillet Clambake
A traditional clambake, without a beach — gather the seafood in an iron skillet and cook over direct heat on the grill. The corn steams inside its husks, with the grill flavor seeping in. Littleneck clams are used in New England; in other parts of the country, substitute the best local varieties.
Ingredients
- Corn - 2 ears, in the husk
- Coarse salt and freshly ground pepper
- Olive Oil
- Chicken Lobster - 1 small (about 1 pound), parboiled for 7 minutes
- Littleneck clams - 8
- Shrimp - 8 large, shelled, peeled, and deveined
- Scallops - 8
- Seaweed
- Unsalted Butter - 3 tablespoons
- Shallot - 1, peeled and thinly sliced
- Tarragon - 2 sprigs fresh
- Dry White Wine - 1/2 cup
Instructions
Peel the corn husks back to remove the silk. Return the husks to their original positions and tie with white cotton string. Soak in water for 30 minutes.
Prepare a grill for direct heat cooking: Light a charcoal grill and let the coals burn until covered with light grey ash. Or, light a gas grill according to manufacturer’s directions. Place the cooking grate on top and let it heat for a minute or two until hot.
Remove the corn from the water and drain. Season the husks with salt and pepper; brush with oil. Place the corn on the cooking grate and grill for 25 to 30 minutes, turning once halfway through grilling time.
Place the parboiled lobster in the center of a heavy skillet; add clams, shrimp, and scallops. Sprinkle lightly with salt and pepper. Arrange seaweed over the top of the seafood. Do not over-salt the food, as the seaweed will add more salt. Place butter and shallots around the seafood. Add a few sprigs of tarragon and the wine. Cover with aluminum foil, leaving space for the seafood to steam.
Place the skillet on the cooking grate; cook 10 minutes. Baste the seafood with the liquid in the pan, re-cover, and continue cooking for 2 to 3 minutes, or until the clams are open and the shellfish are opaque.
To serve: Place the lobster in the center of a large platter. Surround with the remaining seafood. Husk the corn and add to the latter. Pour pan juices over the seafood.
