The New England clam bake is a traditional method of cooking foods, especially seafood such as lobster, mussels, crabs, steamers, and quahogs. The seafood is often supplemented by sausages, potatoes, onions, carrots, corn on the cob, etc.
Clam bakes are usually held on festive occasions along the coast of New England.
Backyard Clambake (Serves 6)
Ingredients:
•4 to 5 pounds steamer clams (be sure to soak to remove sand)
•6 (1-1/2 pound) live lobsters
•18 small potatoes (washed not peeled)
•6 ears of corn (in the husk with silk tops removed)
•6 small/medium onions
•2 pounds Maine Rockweed (seaweed or fresh spinach)
•12 pieces of 18" x 36" cheesecloth
•12 pieces of heavy-duty aluminum foil
•4 to 5 pounds steamer clams (be sure to soak to remove sand)
•6 (1-1/2 pound) live lobsters
•18 small potatoes (washed not peeled)
•6 ears of corn (in the husk with silk tops removed)
•6 small/medium onions
•2 pounds Maine Rockweed (seaweed or fresh spinach)
•12 pieces of 18" x 36" cheesecloth
•12 pieces of heavy-duty aluminum foil
Instructions:
Place two pieces of cheesecloth on two pieces of foil large enough to wrap around 1 live lobster, a dozen clams, 1 ear of corn, 1 onion, 3 potatoes, and some Maine Rockweed (or spinach). Then tie the cloth tightly around the food and pour about one cup of water into each bundle. Make sure to not to puncture the foil so that it will securely hold the water during grilling - and turning.
Place six packages on a barbecue grill (with cover) about 4 inches over the flame. Turn the steamy bundles every 15 minutes for about one hour.
Double check a bundle to make sure the potatoes are done.
Discard the seaweed or spinach, breakout the nutcrackers, melted butter and enjoy your backyard clambake!
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