Jack's Northwest Clam Bake
2 lbs. salmon filet (skin on)
Butter a large piece of foil. Place salmon; skin side down on foil. Sprinkle chopped basil, sweet onion and tomato over salmon. Sprinkle with coarse salt, ground pepper and balsamic vinegar. Wrap foil into package and roll edges to seal. Set aside.
Steam potatoes until crisp, tender. Take a large piece of foil and place steamed potatoes in the center. Top potatoes with mussels and clams. Sprinkle chopped shallots and garlic over all. Dot with butter.
If using live crab: kill crab by plunging in boiling water, or by turning crab on its back and inserting a sharp knife into its gills. Remove shell and wash crab under running water to remove tomalley. Break crab in half and place on top of mussels and clams. Wrap foil in package and roll edges to seal.
Pull back husks and remove silk from the corn. Bring husks back over corn and tie with wet string. Wet the husks as well.
Place potatoes and shellfish on a large platter. Remove husks from corn and dip in butter. Place corn around the platter. Top with crab which has been broken into serving pieces. Place salmon on another platter. Collect juices from both pieces of foil and place in a serving dish.
Have bibs, crackers and lots of napkins. Serve with crusty bread.