New England Clambake In A Kettle Food

NEW ENGLAND CLAMBAKE

Steps:

• Put the potatoes and the chicken thighs in a large pot. Cover with salted water and boil, skimming and discarding any scum that rises, for about 25 minutes or until the potatoes are soft and the chicken thighs are cooked through. Drain and set aside.
• In the meantime, light the fire using hardwood charcoal. Place the corn in a large bowl of water and soak thoroughly, about 20 to 30 minutes.
• When the coals are red in the center with ash around them, the fire is ready. Put the lobsters and corn on the rotisserie grill. Arrange the potatoes, chicken, and sausage on top of the grill and top with the clams. Cook for 45 minutes. Serve with melted butter.

NEW ENGLAND CLAMBAKE IN A KETTLE

Steps:

• The above ingredients are the average you should add for each person.
• Put fish, potato, onion, and pork sausage on a square of cheesecloth, fold up to make a pouch and tie with kitchen string.
• Put 1 to 1 1/2 inches of water into a large pot. Add steamers, littlenecks and/or mussels, hot dog and chourico. Leave husks on corn. Place corn on top of steamers. Place pouches of potatoes and fish on top of corn. Top with lobster. Cover.
• Place on high heat until steaming, then lower heat and cook until the lobster is red. Time varies with the amount of ingredients. A bake for six takes about an hour.
• TIP: Usually a potato placed on top of the whole boil helps to determine when the boil is done. If the potato is tender to fork touch, the rest of the food is cooked.

CLAMBAKE IN A POT

Steps:

• Put the meat in the bottom of a very large pot, like a lobster pot.
• Add in the clams and mussels, then the potatoes.
• Top with the lobster and corn; add in ½ cup water.
• Cover and turn the heat to high; cook, shaking the pot a little every few minutes, for about 20 minutes.
• Remove the lid and carefully (there is danger of scalding) check one of the potatoes to see whether it is done.
• If not, recover and cook another 10 minutes or so.
• Put the corn, meat, lobsters on one or more platters; put the clams/mussels in a large bowl and ladle some of the cooking juices over them.
• Serve, if you like, with melted butter.

NEW ENGLAND CLAMBAKE IN A KETTLE

Steps:

• The above ingredients are the average you should add for each person.
• Put fish, potato, onion, and pork sausage on a square of cheesecloth, fold up to make a pouch and tie with kitchen string.
• Put 1 to 1 1/2 inches of water into a large pot. Add steamers, littlenecks and/or mussels, hot dog and chourico. Leave husks on corn. Place corn on top of steamers. Place pouches of potatoes and fish on top of corn. Top with lobster. Cover.
• Place on high heat until steaming, then lower heat and cook until the lobster is red. Time varies with the amount of ingredients. A bake for six takes about an hour.
• TIP: Usually a potato placed on top of the whole boil helps to determine when the boil is done. If the potato is tender to fork touch, the rest of the food is cooked.