Nancy Klock's CLAMBAKE -- for 4

Seaweed, washed thoroughly and stored in a cool place

4 scrubbed Idaho potatoes, wrapped in foil

2 chickens in parts, each part wrapped securely in cheesecloth

2  1 1/2 lb. lobsters, rinsed well

4 ears fresh corn, husked and wrapped in foil

24 steamer clams

            More lobsters, fewer chickens, if everyone likes  lobsters.

                        ---------------------------------------

Time:  

                                    0:00 -- Add a quart of water and a light layer

                                                   of seaweed to the bottom of a large

                                                   kettle.  Place over high heat.

                                    0:02 -- Add potatoes and more seaweed; cover

                                                   kettle.

                                    0:15 -- Add chickens and seaweed; cover kettle.

                                    1:00 -- Add lobsters and seaweed; cover kettle.

                                    1:07 -- Add corn; more seaweed not necessary

                                    1:27 -- Add clams and cover; Steam.

                                                            (Note:  if clams are doubtful, add

                                                             sooner so they can cook 20 minutes.)

                                    1:37 -- Ready to serve.

                                                   Use butter and kettle liquid as dip.

Accompaniments:  Mixed salad

                                                 Chilled rosė  wine

                                                 Iced beer

                                                 Lemon lotus ice cream or sherbet for dessert.