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CHESAPEAKE BAY CLAMBAKE 
6 dozen soft-shell clams
12 sm. onions
6 med. baking potatoes
6 ears of corn in the husk
12 live, hard-shell blue crabs
Lemon wedges
Melted butter

Wash clam shells thoroughly. Peel onions and wash potatoes. Parboil onions and potatoes for 15 minutes; drain. Remove corn silk from corn and replace husks. Cut 12 pieces of cheesecloth and lay on top of 12 pieces of heavy-duty aluminum foil.

Place 2 onions, a potato, ear of corn, 1 dozen clams, 2 crabs on cheesecloth. Tie opposite corners of the cheesecloth together. Pour 1 cup of water over the package. Bring foil up over the food and close all edges with tight double folds. Make 6 packages.

Place packages on a grill about 4 inches from hot coals. Cover with hood or aluminum foil. Cook for 45 to 60 minutes or until onions and potatoes are cooked. Serve with lemon wedges and butter. Makes 6 servings.

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