Todd Englishs Backyard New England Clam Bake Food

ONE-POT CLAMBAKE

Steps:

• Pour 1 gallon of water into a lobster pot or stockpot large enough to hold all ingredients. Add potatoes and salt and bring to a boil. Cook, covered, 10 minutes (potatoes will be slightly softened but not cooked through).
• Put coriander, fennel, thyme, and peppercorns in a large piece of cheesecloth. Gather edges together and tie with kitchen string to make a pouch.
• Add spice pouch, wine, chorizo, and lobsters to pot with potatoes. Boil, covered, 5 minutes. Add clams and corn and cook, covered, until lobsters are cooked and clams have opened, about 5 minutes (discard any unopened clams).
• Cut each lobster in half using a heavy knife and kitchen shears. Serve each person half a lobster, 6 clams, half an ear of corn, 2 potatoes, and a piece of chorizo.

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 STYLE CLAMBAKE

Steps:

• Dig a whole in the ground approximately 2 feet wide, 4 feet long and 18-inches deep.
• Line whole with stones and heat for 2-3 hours using wood and/or charcoal.
• After 2-3 hours, remove coals and embers from stones and place 1/2 bushel fresh seaweed on top of the hot stones.
• **REMEMBER: the stones must be extremely hot to achieve adequate steam to cook.
• Now, work quickly to layer food on top of seaweed. Spread food evenly over each other in layers.
• First, place soft shells clams on seaweed;.
• Next, little necks;.
• Next, sausage and fish; To make it easier for removal, place these ingredients in a cheesecloth bag.:.
• Next, whole peeled onions, sweet and white potatoes;.
• Finally, place Lobsters on top of all.
• Cover food with clean white wet cloth and place remaining seaweed on top of cloth.
• Now, cover entire back with a wet tarpaulin, sealing steam in created by hot stones and seaweed.
• Only allow a samll amount of steam to escape to relieve pressure.
• Allow bake to cook 1 or more hours until potatoes are soft.

TODD ENGLISH'S BACKYARD NEW ENGLAND CLAM BAKE

Steps:

• 1. Place the potatoes and chicken in a large pot; cover with salted water. Bring to a boil, reduce the heat and simmer until the potatoes are soft and the chicken thighs are cooked through, about 15 minutes, skimming any foam that rises to the top. (The potatoes should be soft but not cooked through.)
• 2. In the meantime, prepare coals in a barbecue grill with a fitted lid. Place the seaweed and corn in a very large bowl of water and soak thoroughly, about 20 to 30 minutes.
• 3. When the coals are ready, they will be red in the center and the edges will be ash. Place a layer of seaweed (about 4 inches deep) over the entire grill. Place the lobsters in the center of the seaweed and surround with the corn. Arrange the potatoes, chicken and sausage in layers atop the lobsters. Top with the clams. Cover completely with the remaining seaweed. Cover the grill with the lid and cook for 45 minutes or until the lobster is steaming and red.
• 4. Serve immediately with drawn butter, if desired.

GRILLED NEW ENGLAND SEAFOOD "BAKE"

Steps:

• Heat grill to medium. In a small bowl, combine butter, dill, and garlic; season with salt and pepper. Set aside.
• Fold four 14-inch squares of heavy-duty aluminum foil in half, forming 4 rectangles. Assemble packets: On one half of each of four folded pieces of heavy-duty foil, dividing ingredients evenly, arrange potatoes in a single layer; top with cod, then shrimp. Place 2 pieces of corn on the side. Season with salt and pepper. Add a dollop of the butter mixture and two lemon slices. Fold foil over ingredients, and crimp edges tightly to seal.
• Place packets on grill, with potato layer on the bottom. Cook, rotating (but not flipping) packets occasionally, until fish is just cooked through and potatoes are tender, 12 to 14 minutes.
• Remove from grill. Slit packets open, and transfer contents to serving bowls. Garnish with dill sprigs; serve with rolls.