Thoroughly wash clams. Cover clams with salted
water (3 Tbl salt to 1/2 gallon cold water); let
stand 15 minutes; rinse. Repeat twice. With
sharp kitchen scissors, snip along each side of
the thin, underside of the lobster tails. Remove
the under shell. Brush chicken with the 4 tsp
melted butter. Grill chicken over hot coals, skin
side down for 10 minutes.
Meanwhile, tear off four 3ft lengths of wide,
heavy foil. Form a packet by placing one sheet
crosswise over another sheet. Repeat, making a
second package. Place a handful of parsley in
center of each packet. Cut two 18 in squares of
cheesecloth; place one square atop parsley in each
packet. Arrange the following in each packet- 4
clams in shells, 1 lobster tail, 2 chicken pieces
and one ear of corn. Tightly seal opposite ends
of foil.
Place packets on grill, seam side up, over HOT
coals. Grill about 45 minutes or until chicken is
done. Divide the 6Tbl melted butter between two
cups. Serve with clambake packets.
Serving
Suggestions
Serve with grilled/roasted red potatoes and crusty bread!
Originally Submitted
2/12/2012
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