For seafood lovers, a Fall Foliage tour or cruise of New England is not complete without a clam bake. A New England clambake is a great tradition that has been handed down for thousands of years. This method of cooking over hot coals & adding everything to a pot together is said to have been passed to the first European settlers by the native Americans.
Preparing a clam bake on the beach is a day-long project, as a pit is dug in the sand and then smooth stones are place in the center of the pit. The fire needs to sit for several hours to heat the stones. Restaurants throughout New England have large metal containers to cook in over large grills.
You can also make your own clam bake at home on your grill or stove top. You can order online from several restaurants in New England that will sell you all the ingredients including a pot of needed! You can or course purchase everything locally as well.
Recipe:
Suggested ingredients per person: 1/2 onion cut into quarters; 1/4 lb. andouille, chorizo or kielbasa sausage sliced; 1 lobster pp; 1/2 lb. shellfish pp (combination or mussels, oysters, clams/steamers – soak to remove the sand); 1 ear of corn; 3 red bliss potatoes (must be small or cut in half so they do not take too long to cook); 1 container chicken broth (48 ounce) 3/4 cup white wine (optional); Seaweed if available (comes along with your order if you use a company out of New England that ships overnight). Another alternative to seaweed is 2 pounds of spinach blended with 4 tsp. of salt. Chicken thighs may be used in the place of sausage, or why not both?
1. Heat a tablespoon of butter (or olive oil,) & sauté the sausage & onions together until the onion softens. I also like to add in some minced, garlic cloves.
2. Add potatoes & any herbs you may like such as Thyme or Rosemary with enough broth to cover and bring to a boil. Reduce heat & simmer for 15 minutes. Add corn, clams, mussels and lobster & enough wine/broth combined to cover, as well as seaweed if you have it. Bring to a boil, cover again & cook over medium-low heat for 15 minutes.
Traditionally served with clam chowder, corn bread & blueberry pie.
Be as creative as you’d like – many people add sweet potato, hot dogs, jumbo shrimp & their other favorite veggies. I personally like to use more wine than broth – saves on the sodium and adds great flavor.
Please share your favorite Clam Bake recipes!
