KITCHEN CLAMBAKE
Steps:
- Slice the kielbasa diagonally into 1-inch thick slices. Set aside. Saute the onions and leeks in the olive oil in a heavy-bottomed 16 to 20 quart stockpot over medium heat for 15 minutes, until the onions start to brown.
- Layer the ingredients on top of the onions in the stockpot in this order: first the potatoes, salt, and pepper; then the kielbasa, little neck clams, steamer clams, mussels, shrimp, and lobsters. Pour in the white wine. Cover the pot tightly and cook over medium-high heat until steam just begins to escape from the lid, about 15 minutes. Lower the heat to medium and cook another 15 minutes. The clambake should be done. Test to be sure the potatoes are tender, the lobsters are cooked, and the clams and mussels are open. Remove the lobsters to a wooden board, cut them up, and crack the claws. With large slotted spoons, remove the seafood, potatoes, and sausages to a large bowl and top with the lobsters. Season the broth in the pot to taste, and ladle over the seafood, being very careful to avoid any sand in the bottom.
STOVETOP CLAMBAKE
Lobster, clams, shrimp, and chorizo star in this classic clambake that cooks indoors on the stovetop in a large stockpot. Adding the ingredients in the right order is the secret to this recipe's success; the ones that take longest to cook go in first-and the whole meal is ready in just over half an hour.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Yield Serves 6 to 8
Number Of Ingredients 15
Steps:
- Combine onions, garlic, pale ale, and water in a 16-quart stockpot. Cover with a layer of seaweed (or place a steamer basket on top of onions). Add potatoes, chorizo, and 1 tablespoon salt. Bring to a boil. Add lobsters; cook over high heat, covered, for 15 minutes. Add clams and corn; cook, covered, for 6 minutes. Add mussels and shrimp; cook, covered, until clams and mussels open and shrimp are cooked through, 4 to 8 minutes.
- Remove seafood, corn, potatoes, and chorizo using tongs, and transfer to large platters or rimmed baking sheets. Discard seaweed and any unopened clams and mussels. Strain liquid through a sieve into a bowl; add butter, swirling to melt. Squeeze lemons over clambake.
ULTIMATE CLAMBAKE
A clambake is one of those absurdly demanding culinary tasks that can still be performed by normal people - that is, nonchefs. I've worked through all of that. And if you follow my "recipe" (which includes phrases I don't often employ, like "find about 30 rocks, each 6 by 4 inches"), you should have a memorable experience. Few meals are more beautiful than a well-executed clambake. And because demanding culinary tasks are in vogue, at least for a certain hard-working segment of the sustainable-food set, it seems like the right moment for a clambake revival.
Provided by Mark Bittman
Categories dinner, project, main course
Time 6h
Yield 8 to 12 servings
Number Of Ingredients 8
Steps:
- Before you leave the house, put the potatoes and a few large pinches of salt in a very large pot and add water to cover; bring to a boil and cook until they are about half done, 10 to 15 minutes. Drain and transfer to a container to take with you to beach.
- Take all the ingredients to the beach, along with a shovel, a tarp, a few garbage bags, a bucket, some cheesecloth, a box of matches, lots of newspaper, firewood and kindling. Find a spot above the high-water mark and dig a 4-by-2-by-2-foot hole. Build a fire in the hole with newspaper, kindling and some wood. (Keep everything else upwind of the fire.) Feed the fire quickly and steadily with more kindling and wood.
- Find about 30 rocks, each 6 by 4 inches or bigger. Start adding the rocks to the fire, a few at a time, slowly over the course of about an hour, while continuing to feed the fire with wood. While the rocks are heating, gather enough seaweed to half-fill 2 or 3 garbage bags.
- When the rocks are white hot (this should take about an hour), stop adding wood but let the fire continue to burn. Meanwhile, make 8 to 12 cheesecloth packages, each containing a few of the clams, mussels and potatoes. Peel back the husks of the corn but don't remove them; remove as much of the silk as you can, then fold the husks back into place.
- Remove any remaining wood from the fire with a shovel; a bed of coals topped by a layer of white-hot rocks should remain. Immediately dump the seaweed over the rocks, creating a layer at least 2 to 3 inches thick; no rocks should remain exposed or you will burn the food (and maybe the tarp). Sprinkle the seaweed with about a gallon of seawater. Put the cheesecloth packages, corn and lobsters in a single layer on top of the seaweed. Cover the food in an additional layer of seaweed and cover the entire pit with a tarp, weighing the edges of the tarp down with rocks.
- Cook undisturbed for 30 to 40 minutes. Put the butter in a heatproof saucepan. When the seafood is ready, peel back the tarp and put the pan of butter on the fire until it melts. Remove the tarp entirely, transfer the food to serving platters and serve everything with the melted butter, lemon wedges and more salt.
Nutrition Facts : @context http, Calories 747, UnsaturatedFat 5 grams, Carbohydrate 63 grams, Fat 11 grams, Fiber 5 grams, Protein 97 grams, SaturatedFat 2 grams, Sodium 2913 milligrams, Sugar 7 grams, TransFat 0 grams
TRADITIONAL CLAMBAKE
I picked up this recipe at a Ralphs grocery store. I'm not a big fan of clams so I haven't actually made it yet but I don't want to lose it.
Provided by kimemeki
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat grill to medium-high (350 to 400 F).
- Combine butter, lemon juice, garlic powder, salt, cayenne and thyme in small bowl: set aside.
- Line large bowl with 2 sheets of aluminum foil.
- Fill evenly with one-fourth of the shrimp, potatoes, corn, clams and sausage.
- Drizzle with butter mixture.
- Close foil packet by bringing corners together at tip and pressing together tightly to seal. Repeat to make 4 packets.
- Grill packets, covered, 20 to 25 minutes or until clams open and shrimp are opaque. To serve, place packets on large plates and open to vent.
Nutrition Facts : Calories 1241.2, Fat 77.7, SaturatedFat 39.3, Cholesterol 288.4, Sodium 2604.7, Carbohydrate 80, Fiber 7.9, Sugar 8.6, Protein 60.9
BACKYARD CLAMBAKE
You can create a reasonable clambake on the grill, though you have to parboil some of the ingredients. But with the salty smoke rising, you can take a long pull of your beer and imagine the sea breeze is blowing. The asparagus is a little touch I dreamed up one night to offer color and flavor contrast. Arranging it on the very top cooks it perfectly.
Provided by Food Network
Categories main-dish
Time 1h30m
Yield Serves 4
Number Of Ingredients 8
Steps:
- Make sure the clams and mussels are all alive. The shells should be tightly closed. If they're open, they should close when you tap them. If any remain open, discard.
- Build a fire in your covered grill and soak a couple handfuls of wood chips in water. Put the potatoes and onions in cold, salted water, bring to a boil, and cook for 15 minutes, till potatoes have softened. Drain. Pull the husks back from the corn but leave them attached. Pull off all the silks, then pull the husks back into place and tie around the corn with a strip of husk.
- Drop the lobsters in boiling water for about 3 minutes till they're bright red. Remove from water.
- When the coals have burned down to red-hot, spread the wet wood chips across them. Lay the lobsters close together on the grill rack, spread the shellfish around them, and spread the vegetables over the top, ending with the asparagus lying in a single layer at the top. Put the lid on the grill and open the vents. Cook for about a half hour, until the mussels and clams have opened. Serve with bowls of melted butter.
EASY STOVETOP CLAMBAKE FROM MARTHA'S ONE-POT BOOK
Bring the beach to your home with this simple one-pot, stove-top take on the traditional clambake. Clams, shrimp, corn, and baby red potatoes make for a fresh, hearty feast that cooks quickly and tastes like summer.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Number Of Ingredients 13
Steps:
- In a large stockpot, bring wine and 1/4 cup water to a boil. Add garlic, shallots, potatoes, and red-pepper flakes, if using; cover and cook 8 minutes. Add corn, clams, and lemons; cover and cook until clams have opened, 10 to 12 minutes. Add shrimp in a single layer, cover, turn off heat, and let sit until shrimp are opaque throughout, about 3 minutes.
- With tongs or a spider, transfer shellfish and vegetables to a serving platter, setting lemons aside for serving; discard any unopened clams. Strain broth through a sieve into a bowl, and whisk in butter, parsley, and oregano. Scrape flesh from half the lemons into broth, discarding skins. Serve shellfish and vegetables with remaining lemons and broth for dipping.
More about "traditional clambake food"
A TRADITIONAL NEW ENGLAND CLAMBAKE - THE SPRUCE EATS
From thespruceeats.com
Author Brett MooreEstimated Reading Time 3 mins
CLAMBAKE - WIKIPEDIA
From en.wikipedia.org
CLAMBAKE (EASY ONE-PAN RECIPE!) - RASA MALAYSIA
From rasamalaysia.com
THE DIFFERENCE BETWEEN A PIT-STYLE AND POT-STYLE …
From woodmans.com
11 EASY IDEAS FOR AN OLD-FASHIONED CLAMBAKE
From tasteofhome.com
HOW TO PREPARE A TRADITIONAL FALL CLAMBAKE FEAST: …
From cleveland.com
HOW TO COOK LOBSTER AND HAVE A MAINE CLAMBAKE
From downeast.com
TRADITIONAL BACKSIDE CLAMBAKE WITH LOBSTER - EDIBLE …
From ediblecapecod.ediblecommunities.com
A NEW ENGLAND STYLE CLAMBAKE - FINECOOKING
From finecooking.com
PERFECT NEW ENGLAND CLAMBAKE: BEACH AND NON-BEACH OPTIONS
From delishably.com
A TRADITIONAL MAINE LOBSTER CLAMBAKE - TODAY.COM
From today.com
HOW TO PREPARE A CLASSIC AMERICAN CLAMBAKE - WINE ENTHUSIAST
From winemag.com
HOW TO PREPARE A TRADITIONAL FALL CLAMBAKE FEAST: CLEVELAND COOKS
From youtube.com
ICONIC BOSTON FOOD YOU NEED TO TRY - SHOULD BE CRUISING
From shouldbecruising.com
TRADITIONAL CLAMBAKE RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
TRADITIONAL CLAMBAKE COOKED UNDER SAND ON A BEACH - YOUTUBE
From youtube.com
CLAMBAKE: AN ILLUSTRATED GUIDE TO MAKING A SEAFOOD BOIL AT HOME
From today.com
SIMPLE CLAMBAKE RECIPE | MYRECIPES
From myrecipes.com
FIELD NOTES ON FIRST FOODS: SWINOMISH CLAMBAKE - ECOTRUST
From ecotrust.org
WHAT MAKES A TRADITIONAL NEW ENGLAND CLAMBAKE?
From nshoremag.com
COOK UP A BACKYARD CLAMBAKE - THEDAILYMEAL.COM
From thedailymeal.com
HOW TO BUILD A TRADITIONAL NEW ENGLAND CLAMBAKE
From rimonthly.com
HOW TO COOK THE PERFECT CLAMBAKE | CLAMBAKE INSTRUCTIONS
From neoclambakes.com
THE NEW VINTAGE KITCHEN!A VERMONT INNKEEPER'S COLLECTION OF …
From vintagekitchen.org
CLAMBAKE FOODS | WOODMAN'S OF ESSEX
From woodmans.com
HOW TO THROW THE ULTIMATE CLAMBAKE AT HOME - FOOD & WINE
From foodandwine.com
HOW TO THROW A NEW ENGLAND-STYLE CLAMBAKE IN YOUR BACKYARD …
From wkndreditions.com
STOVETOP CLAMBAKE - NEW ENGLAND TODAY
From newengland.com
HOW TO HOST A CLAMBAKE PARTY AT HOME OR ON THE BEACH
From lobsteranywhere.com
NEW ENGLAND CLAMBAKE RECIPES – SHEKNOWS
From sheknows.com
RUTH W CROCKER HOW TO MAKE A CLAMBAKE - RUTH W CROCKER
From ruthcrocker.com
HOW TO COOK (OR ORDER OUT) A TRADITIONAL NEW ENGLAND CLAMBAKE
From nshoremag.com
TOP 25 CUBAN FOODS (TRADITIONAL CUBAN DISHES) - CHEF'S PENCIL
From chefspencil.com
CLAMBAKE VS SEAFOOD BOIL: THE HISTORY & DIFFERENCES
From foodicles.com
HOW TO DO A CLAMBAKE IN THE BACKYARD - THE BACKYARD PROS
From thebackyardpros.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
35 RECIPES TO MAKE FOR A CLASSIC AMERICAN CLAMBAKE
MCGRATH CLAMBAKES | TRADITIONAL
From riclambake.com
CLAMBAKES: HOW TO CARRY ON THE TRADITION | THINK TASTY
From thinktasty.com
10 CLASSIC BOSTON DISHES, AND 5 PLACES TO FIND EACH ONE
From boston.com
CLAMBAKE IN YOUR KITCHEN RECIPE | MYRECIPES
From myrecipes.com
CLASSIC NEW ENGLAND CLAMBAKE - GROW A GOOD LIFE
From growagoodlife.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love