48 soft-shelled clams in shells
4 quarts cold water
1/3 cup salt
2 2-to 2 1/2 pounds chickens, quartered
8 whole ears of corn
Rockweed or large bunch parsley
8 frozen lobster tails, thawed (about 2 lbs.)
1 16-oz. package frozen fish fillets, thawed and cut in 8 pieces.
1 pound butter, melted
Thoroughly wash clams in shells. In a large kettle combine cold water and 1/3 cup salt. Place clams in salt-water mixture; let stand 15 minutes. Rinse well. Repeat salt-water soaking and rinse twice more. Break drumstick, hip, and wing joints of chickens so pieces will remain flat on grill. In covered grill place chicken pieces, skin side down, over hot coals. Grill about 10 minutes. Season with salt and pepper. Turn back husks of corn. Use a stiff brush to remove silk. Lay husks back in place. Tear off sixteen 36×18-inch pieces of heavy-duty foil. Place q sheet crosswise over a second sheet. Repeat, making a total of 8 sets. Lay a handful of rockweed or parsley in center of each foil set. Cut eight 18-inch squares of cheesecloth; place 1 square atop rockweed. For each package arrange the following on cheesecloth: 6 clams in shells, 1 precooked chicken quarter, 1 ear of corn, 1 lobster tail, and 1 piece of fish. Securely tie opposite ends of cheesecloth together. Seal opposite ends of foil together, sealing edges well. Place foil packages, seam side up on grill. Lower the grill hood. Grill over hot coals about 45 minutes. To test of doneness: the chicken drumstick should mover up and down easily in socket. Serve with individual cups of hot, melted butter. Makes 8 servings.