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Gluten-Free New England Clambake
Created by: Howcan Team
Ingredients
- 2 pounds of small red potatoes
- 6 ears of corn, husked and halved
- 2 pounds of gluten-free kielbasa or other sausage, cut into 2-inch pieces
- 3 pounds of live lobster
- 3 pounds of littleneck clams, scrubbed
- 2 pounds of mussels, debearded and scrubbed
- 1 pound of large shrimp, peeled and deveined
- 1/2 cup of gluten-free butter, melted
- 1/4 cup of gluten-free Old Bay seasoning
- 2 lemons, quartered
- Fresh parsley, for garnish
Instructions
- Preheat the grill to medium-high heat.
- In a large pot, bring 4 quarts of water to a boil. Add the potatoes and cook for 10 minutes. Add the corn and sausage and cook for an additional 5 minutes. Drain and set aside.
- Meanwhile, prepare the lobsters by placing them in the freezer for 20 minutes to numb them. This will make them easier to handle. Once numb, place the lobsters on a cutting board and use a sharp knife to split them in half lengthwise.
- In a large bowl, toss the clams, mussels, and shrimp with the melted butter and Old Bay seasoning.
- Assemble the clambake packets by dividing the potatoes, corn, sausage, lobster halves, and seafood mixture among 6 large sheets of heavy-duty aluminum foil. Squeeze a lemon quarter over each packet and top with a sprinkle of fresh parsley.
- Fold the foil over the ingredients and crimp the edges to seal the packets tightly.
- Place the packets on the preheated grill and cook for 20-25 minutes, or until the seafood is cooked through and the potatoes are tender.
- Carefully open the packets and transfer the contents to serving platters. Serve with additional melted butter and lemon wedges, if desired.
The New England Clambake has been a beloved tradition in the coastal regions of New England for centuries. This iconic dish typically includes a feast of fresh clams, lobster, corn on the cob, potatoes, and sometimes sausage, all steamed together with seaweed over hot rocks. To make it gluten-free, simply replace any gluten-containing ingredients with suitable alternatives, such as using gluten-free sausage or omitting it altogether, and ensuring that all seasonings and condiments are free from gluten. Many renowned chefs and restaurants in Maine, Massachusetts, and Rhode Island are known for their exceptional clambakes, with variations that cater to gluten-free diners. Today, the best versions of this dish can be found in coastal restaurants that source the freshest seafood and locally grown produce. The key to a successful gluten-free New England Clambake lies in using high-quality, fresh ingredients and ensuring that all components are prepared in a gluten-free environment.
90 min
6
380 calories
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