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Caribbean " Clam Bake"
Mango is used as a key ingredient in this "Clam Bake."
The mango mojo is used to marinate and moisten the seafoods. The ripe mango is grilled and caramelized over the slow heat. The green mango pickle is a hot and sour counter point to the grilled flavors.
  • Ingredients to Serve- 6
  • 3 2 pound Bahamian Lobsters, Split in half
  • 12 small Conch, cleaned, put back in shell
  • 12 large Gulf shrimp, in shell
  • 6 large Soft shell crabs
  • 1 quart Mango mojo (see recipe)
  • 3 pieces Chorizo sausage
  • 3 large Yellow plantains
  • 3 large Mangos, cheeks cut away from stove
  • 2 large Chayote squash, cut in 1/2 inch slices
  • 1 quart Green mango slaw (see recipe)
  • 2 pieces Banana leaves
To Start the Seafood: Ignite and burn a combination of charcoal and oak wood until the fire burns down leaving a bed of coals. Baste the lobsters, and all of the seafood with the mango mojo. Start the lobsters, cut flesh side down on the grill. The lobsters take the longest (20-25 minutes to grill) so they go on first. Also place sausage on grill.

To Start the Vegetables: Place the plantains directly on the grill.
Cook in the skin, turning every 5 minutes for about 20-25 minutes until cooked through. Grill the chayote on the grill basting with mojo, then move to indirect heat. Place the mango cheeks in an indirect heat as well
for 10 minutes.

To Finish the Seafood: Start with the conch in the shell on the direct heat, followed by the soft shell crabs and shrimp. Grill these and baste with mojo. Keep an eye on the lobster, sausage and the seafood, about
5 minutes on the grill until cooked through.

To Serve: Place banana leaves on a large platter. Remove the skin from the plantain. Arrange with the seafoods, mango and chayote. Serve with green mango slaw.

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