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New England Clambake Burger

The traditional clambakes were held at the beach as the food was cooked over a steady fire. Lobster, crab legs potatoes and corn on the cob gave locals and tourists the taste and flavor of New England. The days of cooking in an open pit on the beach are gone. Today local laws prohibit beach fires so clambakes are done in restaurants or on propane grills. My recipe is my way to get this sensation with less work and expense.


Condensed Clam Chowder
2 lbs ground beef (75% lean)
2 - 6 oz cans of chopped crab meat
1/8 tsp celery salt
1/8 tsp onion salt
¼ tsp black pepper
1-6oz container of Maine lobster meat or 1 1-1 ½ lb steamed lobster
8 oz stick of butter
6 whole wheat hamburger buns
2 heads of Boston lettuce


Clam Chowder Mayo: Liquefy 3oz of the clam chowder with a blender Add 4 oz of mayonnaise Chill until serving time Clambake Burger Melt ½ stick of butter Combine celery salt, onion salt, pepper, ground beef, in a large bowl Drain the cans of crabmeat and add to the beef and mix well Separate into 6 equal portions (refrigerate while completing next step) Separate lobster into 6 equal portions (approx. 1 oz) and liberally butter. Surround the lobster portions with the beef mixture portions and flatten into patties-Do not allow the lobster meat to con to the surface Grill to desired doneness Butter inside of the buns and grill until golden brown Liberally apply Clam Chowder Mayo to both side of the bun Add lettuce then burger to the bun and serve.


cook fo a shorter period of time because the seafood lessens the cooking tine