Best 2 New England Clam Bake Recipes
New England clam bakes are a traditional seafood feast that originated in the coastal regions of New England. These delightful gatherings typically revolve around a large pot filled with a variety of fresh seafood, vegetables, and herbs, all steamed to perfection over a bed of hot rocks. The centerpiece of a clam bake is undoubtedly the succulent clams, which are often accompanied by mussels, lobsters, shrimp, and corn on the cob. Potatoes, onions, and carrots add a medley of flavors and textures to the mix, while the aromatic herbs, such as thyme, parsley, and bay leaves, infuse the dish with their delightful fragrances. Served with melted butter and drawn butter for dipping, a New England clam bake is a culinary celebration of the bounty of the sea, perfect for summer gatherings and special occasions.
This comprehensive article features a collection of authentic New England clam bake recipes that will guide you through the entire process, from preparing the ingredients to cooking and serving this iconic dish. Whether you're a seasoned seafood enthusiast or a novice cook looking to impress your friends and family, these recipes provide step-by-step instructions and helpful tips to ensure a successful clam bake experience. So gather your loved ones, fire up the grill, and embark on a culinary journey to the shores of New England with these delectable clam bake recipes.
NEW ENGLAND CLAM BAKE
When I was a child, I remember many of these at Jack's Island with my Dad's family. There are many variations to a bake. Add what you like and increase or decrease the amounts to suit the number of guests. Make sure you have lots of butter for melting, shellfish crackers to crack lobsters, and wetnaps! It is alot of work, but a...
Provided by star pooley
Categories Seafood
Time 4h
Number Of Ingredients 11
Steps:
- 1. Dig a whole in the ground approximately 2 feet wide, 4 feet long and 18-inches deep.
- 2. Line whole with stones and heat for 2-3 hours using wood and/or charcoal.
- 3. 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.
- 4. Now, work quickly to layer food on top of seaweed. Spread food evenly over each other in layers.
- 5. First, place soft shells clams on seaweed;
- 6. Next, little necks;
- 7. Next, sausage and fish; To make it easier for removal, place these ingredients in a cheesecloth bag.
- 8. Next, whole peeled onions, sweet and white potatoes;
- 9. Finally, place Lobsters on top of all.
- 10. Cover food with clean white wet cloth and place remaining seaweed on top of cloth.
- 11. Now, cover entire back with a wet tarpaulin, sealing steam in created by hot stones and seaweed.
- 12. Only allow a small amount of steam to escape to relieve pressure.
- 13. Allow bake to cook 1 or more hours until potatoes are soft.
FIREHOUSE CLAM BAKE NEW ENGLAND STYLE
Growing up along the Eastern seaboard in Rhode Island, seafood is a staple of the state! This is a wonderful recipe that is prepared right on the beach!! A lot of work, but well worth it! You'll have to collect a lot of stones and seaweed for this dish.
Provided by Star Pooley
Categories Main Dish Recipes Seafood Main Dish Recipes Clams
Time 5h
Yield 40
Number Of Ingredients 11
Steps:
- At the beach dig a hole in the sand with the approximate proportions: width = 2 feet, length = 4 feet, depth = 1-1/2 feet. Line the hole with stones from the beach. Build a fire inside of the hole and cover with rocks from the beach. Heat the stones for 2 to 3 hours.
- Remove coals and/or embers from the hole. Arrange hot stones evenly across the bottom of the hole. Place fresh 1/2 bushel seaweed (wet) on top of the hot stones.
- Working quickly layer the food on top of the seaweed, the food should be layered evenly on top of each other in the following order: clams, mussels, fish, sausage, hotdogs (wrapped in cheesecloth), onions, potatoes (white and sweet), corn, and finally lobsters.
- Cover food with a clean, wet cloth. Place remaining seaweed on top of cloth.
- Cover entire hole of food with a wet tarpaulin, sealing the steam created by the hot stones and seaweed in. Allow a very small amount of steam to escape to relieve pressure. Let bake cook for 1 or more hours. The bake is completed when the potatoes are soft. Serve bake with melted butter to dip the seafood in and lobster crackers. Don't forget napkins -- you'll need 'em!
Nutrition Facts : Calories 998.8 calories, Carbohydrate 49.3 g, Cholesterol 293.8 mg, Fat 48.2 g, Fiber 5 g, Protein 89.5 g, SaturatedFat 16.8 g, Sodium 2368 mg, Sugar 9.7 g
Tips:
- Choose the freshest clams possible. Look for clams that are tightly closed and have a briny smell. Avoid any clams that are open or have a slimy texture.
- Use a variety of clams. This will give your clam bake a more complex flavor. Some good options include littleneck clams, cherrystone clams, and quahogs.
- Don't overcrowd the pot. The clams need to be able to steam evenly, so don't pack them in too tightly.
- Add plenty of liquid. The clams will release a lot of liquid as they cook, but you need to make sure that there is enough liquid in the pot to prevent them from drying out.
- Season the clams well. Use a variety of seasonings, such as salt, pepper, garlic, and onion, to give the clams flavor.
- Cook the clams until they are just cooked through. Overcooked clams are tough and chewy, so be careful not to overcook them.
Conclusion:
A New England clambake is a delicious and festive way to enjoy fresh seafood. With a little planning and preparation, you can easily make a clambake at home. Just be sure to follow the tips above to ensure that your clambake is a success.
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