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.
Traditionally, clambakes were prepared over a fire on the beach. But since beach fires are now prohibited, today's clambakes are usually cooked over a propane burner which is undeniably more efficient. Though it's quite the modern method, the traditional atmosphere still exists.
What foods are included in a clambake may vary. Some folks like to serve quahogs (hard shelled clams) just before the main course. Others prefer steamers (soft shelled clams) dipped in butter and salty broth to start. Mussels can be an additional or alternative shellfish and some folks like to get fancy and serve shrimp and clam chowder as well. Accompaniments include potatoes, corn on the cob, salads, slaws and cornbread. For dessert, ice cream is still the best. But whatever the supporting acts, the star of any clambake is the lobster bisque.
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.
If you want a simpler method, just have the shellfish and accompaniments steamed on a stovetop. You can put rocks in a large metal washtub across a couple of burners on the stovetop and layer it with clams and seaweed. You can then pour in a couple of gallons of seawater until it boils. Steam the clambake for twenty minutes.
But if you think seawater and seaweed are making things complicated, how about having a clambake on your grill over hot coals? This way, it will help boil the live lobster and potatoes first as they take the longest time to cook. The clams and corn will be cooked through the grill's heat.
For a much simpler version of preparing Connecticut clambakes, just place the clams in a pot add in corn and chorizo and some aromatics such as saffron and shallots. Steam it until the clams open. Since following the traditional clambake cooking method is too laborious, many people opt for the simplest technique. What's really important is that you and your guests will have a fun and healthy time feasting on Connecticut clambakes.
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.
Traditionally, clambakes were prepared over a fire on the beach. But since beach fires are now prohibited, today's clambakes are usually cooked over a propane burner which is undeniably more efficient. Though it's quite the modern method, the traditional atmosphere still exists.
What foods are included in a clambake may vary. Some folks like to serve quahogs (hard shelled clams) just before the main course. Others prefer steamers (soft shelled clams) dipped in butter and salty broth to start. Mussels can be an additional or alternative shellfish and some folks like to get fancy and serve shrimp and clam chowder as well. Accompaniments include potatoes, corn on the cob, salads, slaws and cornbread. For dessert, ice cream is still the best. But whatever the supporting acts, the star of any clambake is the lobster bisque.
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.
If you want a simpler method, just have the shellfish and accompaniments steamed on a stovetop. You can put rocks in a large metal washtub across a couple of burners on the stovetop and layer it with clams and seaweed. You can then pour in a couple of gallons of seawater until it boils. Steam the clambake for twenty minutes.
But if you think seawater and seaweed are making things complicated, how about having a clambake on your grill over hot coals? This way, it will help boil the live lobster and potatoes first as they take the longest time to cook. The clams and corn will be cooked through the grill's heat.
For a much simpler version of preparing Connecticut clambakes, just place the clams in a pot add in corn and chorizo and some aromatics such as saffron and shallots. Steam it until the clams open. Since following the traditional clambake cooking method is too laborious, many people opt for the simplest technique. What's really important is that you and your guests will have a fun and healthy time feasting on Connecticut clambakes.
About the Author:
Seafood is preferred fresh over frozen, there are various ways to obtain lobster clambake in the best form even if you live far from the on Cape Cod. Quality Fresh Seafood is a great place to start.
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