Clam bakes started on the East Coast. A big pit would be dug in the sand or in someone’s back yard to cook everything in. You can also do all the cooking on a barbeque or even on your stovetop and get the same delicious flavors. Just get the right ingredients.
A traditional clam bake had clams, of course, lobsters, crabs, corn on the cob, potatoes, herbs, lemon slices, chicken, and some seaweed. You can sometimes order seaweed at your local fishmonger’s shop. Of course, all these ingredients will need some preparation before you really start to cook.
Before You Cook
Purge the clams if necessary. You do this by placing them in a bucket of salted water (3 tablespoons of salt for every gallon of water). Stir in cornmeal. The clams will eat the cornmeal and rid themselves of grit. This takes about 2 hours. After purging, drain and rinse the clams.
Rinse the seaweed in a large bowl or bucket several times. Let it drain each time and cover it again with fresh water. Set it aside for later.
Cut the chicken into quarters and tie each piece up in cheesecloth with string.
Bring 2 quarts of water to a boil, either on your grill or your stove.
Scrub the potatoes; cut them in half or quarters if they are large. Use red potatoes because the waxy texture will help them hold together better. Cut the corn cobs into 2-inch pieces. Peel the onions.
Time to Cook
Drain the seaweed and place a layer at least a couple inches thick on the bottom of your pot. If you plan to steam the food, place the seaweed on the bottom of the steaming basket. Add the chicken, lemon slices, and herbs. Cover and let the chicken steam for half an hour. Add potatoes, onions, and more herbs.
Add more boiling water as needed during cooking. Let the mixture steam for 20 more minutes.
Rinse the lobsters, cut off the rubber bands from their claws, and add them to the pot. Drop in the corn pieces. Keep checking the water level and add more if needed. Steam 10 more minutes.
Add the clams and crabs to the pot and let them steam 10 more minutes or until the clams open.
Serve everything with melted butter and lemon wedges.
To make it really authentic, cover an outdoor table with layers of newspaper and pour all the food out on the center of the table. Let everyone dig through the pile, selecting what they want to eat. Be sure to provide lots of utensils for getting the meat out of the lobsters and crabs.
This is a very memorable meal. You may like it enough to make it an annual event for a family gathering or anniversary. It is a lot of fun and very casual. Tell everyone to wear clothing they do not mind getting messy and then they can just dig in without a care.
Check Out Some of Our Other Hot Content
Leave a Reply
- A New England Girl’s Lobster Roll May 6, 2016
- Homemade Oyster Stew with Cilantro April 22, 2016
- Spaghetti and Clams with Red Sauce April 6, 2016
- Baked Clams Oreganata New England Style April 3, 2016
- Seared Scallops in a Tarragon Cream Sauce March 30, 2016
- Succulent Tempura Fried Crab Legs with Asian Dipping Sauce March 26, 2016
- Southern Fried Oyster Po-Boy Sandwich March 19, 2016
- Broiled Oysters with Parmesan and Romano Cheeses March 16, 2016
- Homemade Salmon Burger with Avocado and Pineapple March 14, 2016
- Rhode Island Clam Fritter Recipe March 9, 2016
- Grilled Steak and Lobster with Creamy Mashed Potatoes March 5, 2016
- Cheddar Cheese Tuna Casserole with Mixed Vegetables February 28, 2016
- Home (81334 Views)
- Authentic British Fish and Chips Recipe (33505 Views)
- Handy Guide to Grilling Lobster Tails (26699 Views)
- Chili Soy Sauce Steamed Fish (22326 Views)
- Cheesy Cajun Shrimp and Grits Bake – Perfect Party Food (21076 Views)
- Fish and Chips (20183 Views)
- Simple Cold Crab Salad (17523 Views)
- Sensational Salmon with Cucumber Dill Sauce (17430 Views)