Having spent all my summers on the water, I find the clambake one of the most all-American staples of summer. This mini version is a substantial hors d’oeuvre that could also serve as a first course. A small metal sand pail holds one whole cooked crayfish and two cooked, shelled crayfish tails, a salt-baked baby potato, and fresh baby corn.
The post Mini “Lobster” Bake appeared first on City Style and Living.