Traditional Connecticut clambakes aren't just a meal, it's an event - a social gathering that doubles as a very popular and delicious way to feed many guests, whether it be a wedding party, a corporate event, a family reunion or simply a romantic evening for two.
Due to its comfortable casual ambiance, this hands-on eating feast makes it an even better place to meet and talk to new people. Clambakes are indeed fun especially during those summer fun-filled beach events with family and friends.
Traditional clambakes were held at the beach as food was cooked over a steady fire. Nowadays, local laws prohibit beach fires, so clambakes are prepared over a more efficient propane burner, but the traditional atmosphere still exists.
Clambake may contain various foods. While some people may want to start off with quahogs (hard shelled clams), others prefer steamers (soft shelled clams) dipped in butter with a salty broth. Hosts can even serve shrimp, clam chowder and mussels. Some of the more traditional accompaniments include corn on the cob, salads, potatoes, slaws, and cornbread. How about having ice cream for dessert? With so many options to have your clambake as delicious and unique as possible, never forget to include lobster bisque, which is of course, the main dish.
Now, if you really want to follow the original clambake cooking process, you'll have to find a spot on the beach where you can dig a pit which is two or three feet deep. Then line it with rocks and build a huge fire on top of these rocks that would reach 400 degrees F. Line the hot rocks with wet seaweed, layer with potatoes, corn in the husk, and more seaweed. Cover the pit with a tarpaulin which is weighted down with rocks, and let it to steam for three hours.
A simpler method would have the shellfish and accompaniments steamed on a stovetop. You can also opt to place rocks in a large metal washtub across a couple of stovetop burners. Then layer it with clams and seaweed before pouring in a couple of gallons of seawater. Wait until it boils and then steam it for about twenty minutes to get the distinct clambake flavor.
But if you have neither seawater nor seaweed, you can have a clambake on a rack over hot coals on your grill. It helps to parboil potatoes and live lobster first, because they take longest to cook, but the corn and clams will cook thoroughly in the grill's heat.
For an even more stripped-down version of Connecticut clambakes, forget about the grill. Put the clams in a pot on the stove, perhaps with corn and chorizo, or with aromatics such as shallots and saffrons, and steam until they open. Though you won't probably experience the original cooking methods of Connecticut clambakes, the best part is that you still get to enjoy the healthy and unique way of partying.
Due to its comfortable casual ambiance, this hands-on eating feast makes it an even better place to meet and talk to new people. Clambakes are indeed fun especially during those summer fun-filled beach events with family and friends.
Traditional clambakes were held at the beach as food was cooked over a steady fire. Nowadays, local laws prohibit beach fires, so clambakes are prepared over a more efficient propane burner, but the traditional atmosphere still exists.
Clambake may contain various foods. While some people may want to start off with quahogs (hard shelled clams), others prefer steamers (soft shelled clams) dipped in butter with a salty broth. Hosts can even serve shrimp, clam chowder and mussels. Some of the more traditional accompaniments include corn on the cob, salads, potatoes, slaws, and cornbread. How about having ice cream for dessert? With so many options to have your clambake as delicious and unique as possible, never forget to include lobster bisque, which is of course, the main dish.
Now, if you really want to follow the original clambake cooking process, you'll have to find a spot on the beach where you can dig a pit which is two or three feet deep. Then line it with rocks and build a huge fire on top of these rocks that would reach 400 degrees F. Line the hot rocks with wet seaweed, layer with potatoes, corn in the husk, and more seaweed. Cover the pit with a tarpaulin which is weighted down with rocks, and let it to steam for three hours.
A simpler method would have the shellfish and accompaniments steamed on a stovetop. You can also opt to place rocks in a large metal washtub across a couple of stovetop burners. Then layer it with clams and seaweed before pouring in a couple of gallons of seawater. Wait until it boils and then steam it for about twenty minutes to get the distinct clambake flavor.
But if you have neither seawater nor seaweed, you can have a clambake on a rack over hot coals on your grill. It helps to parboil potatoes and live lobster first, because they take longest to cook, but the corn and clams will cook thoroughly in the grill's heat.
For an even more stripped-down version of Connecticut clambakes, forget about the grill. Put the clams in a pot on the stove, perhaps with corn and chorizo, or with aromatics such as shallots and saffrons, and steam until they open. Though you won't probably experience the original cooking methods of Connecticut clambakes, the best part is that you still get to enjoy the healthy and unique way of partying.
About the Author:
If you don't live near Cape Cod - you can always go to the grocery store and purchase some lobster clambake. If you want to guarantee the ultimate in freshness, order from an online vendor such as Quality Fresh Seafood.
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