Nor' East Feast
2 lbs Clams
1 lb Red Creamer Potatoes, or marble size potatoes
2 Ears of Corn, shucked
2 Live Maine Lobsters (1 lb each )
For Clam Broth:
4 OZ White Wine
1 OZ Lemon Juice
1 Tbs Butter
3 OZ Clam Broth
4 Thyme Sprigs
Fresh Ground Black Pepper, to taste
For the Potatoes:
Place in a bowl and wash thoroughly. Then dry on paper towel. Place the Potatoes back in the bowl with 2 Tbs Olive Oil, 1 tsp chopped Garlic, 1 tsp Kosher Salt and 1 tsp freshly Ground Pepper. Toss the Potatoes, coating on all sides. Place the Potatoes on a sheet pan and roast in a 350 degree oven for 20 minutes.
For the Corn:
Fill a gallon size pot with water, 3/4's full, and add 1 Tbs Kosher Salt to the water. Place the pot of water over a burner and turn on high. When the water is boiling, add the cleaned Corn and cook for 10-15 minutes or until the kernels are soft. Take the Corn out of the water and sprinkle with Salt and Pepper.
For the Lobster:
Place a 2 1/2 gallon pot with water over high heat and bring to a boil. Add the lobsters to the pot and let cook for 8-9 minutes. Remove the lobsters and cut in half length wise. Crack the claws with the edge of a knife.
For the Clams:
Place the Clams on the bottom of the pot. Place the pot over high heat and cook for 8-10 minutes until the Clams open up. Do not not overcook, they will be tough and chewy if overcooked. Toss out any unopened Clams. Next, add the hot Potatoes, Clam Broth, Corn, and finish with Lobsters. Serve immediately.