Backyard Clambake


Preheat the oven to 450º F

Options: I might leave out the lobster tails and clams, substituting shrimps and pieces of chicken instead.


16 small red mini-potatoes

2 chorizo sausages, thickly sliced

2 Tbsp olive oil

6 lobster tails

2 heads garlic, cloves separated but not peeled

6 peeled shallots, quartered

6 ears corn, cut into thirds

2 lbs (1 kg) clams

2 lbs (1 kg) mussels

1/2 cup melted butter

1/2 cup white wine

1 Tbsp lemon juice

1 tsp each, salt and peppercorns

1 tsp coriander seeds

2 tsp herbes de Provence

1 bay leaf

2 Tbsp chopped parsley

Serves 8


In a large metal roasting pan, toss potatoes and sausage slices with olive oil.

Add lobster tails on top; nestle in the garlic cloves, shallots and corn, then layer on the clams and mussels.

Combine butter, wine, lemon juice, herbs and spices. Pour over the potato mixture. Cover tightly with foil, then cover with lid.

Bake in the oven for 25 minutes, or until potatoes are tender, seafood shells are opened and corn is cooked.

Drain off the cooking liquid and serve on the side as a dipping sauce. Sprinkle seafood with chopped parsley before serving.

Serve this with a fennel coleslaw, and fresh crusty baguettes.

Source: LCBO Food and Drink magazine Summer 2009