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I am looking for a recipe for New England Clambake

Printed From: Foods of the World Forum
Category: The US and Canada
Forum Name: New England and the Northeast
Forum Discription: Where the Melting Pot began.
URL: http://foodsoftheworld.ActiveBoards.net/forum_posts.asp?TID=4791
Printed Date: 26 March 2026 at 18:04


Topic: I am looking for a recipe for New England Clambake
Posted By: rebekah
Subject: I am looking for a recipe for New England Clambake
Date Posted: 25 April 2017 at 04:23
Hi all,
Has anyone tried making this dish called the New England Clambake?
My friend told me about this dish. She told me that seafood lovers would definitely enjoy this one. She had tasted it at a restaurant. And since then, we both have been searching for a recipe for this dish so that we could try making it at home. I found this one in my online search, http://www.blountsmallshipadventures.com/the-classic-new-england-clam-bake/ - https://www.blountsmallshipadventures.com/the-classic-new-england-clam-bake/ .
But if anyone has any other recipe, it would be great if you shared it here. Thanks. 


Replies:
Posted By: HistoricFoodie
Date Posted: 25 April 2017 at 05:54
New England Clambakes are a procedure more than a recipe, Rebekah. They are, in fact, the ultimate in casual, add whatever you want, dining. Their hallmark is the layering of foods, all of which get steamed in an enclosed space.

Traditionally, that space is a large, shallow pit in the sand. A fire is started and allowed to burn down to a bed of coals. This is covered with wet seaweed. Then the food is added---clams, lobster, other shellfish, corn, root veggies, etc. All this is covered with another layer of seaweed, a sheet of canvass, and the whole thing back-filled with sand.

After several hours of beach activities, folks return to the pit, it's uncovered, and the food devoured.

The home-versions are merely at attempt to recreate that experience using a large pot or kettle. Similar mélanges, from many parts of the country, are merely called "boils."

One thing to keep in mind: By their very nature, it's impossible to mess up a clambake.

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But we hae meat and we can eat
And sae the Lord be thanket

Posted By: Tom Kurth
Date Posted: 25 April 2017 at 15:43
Hi, I remember coming across a recipe that did a clambake or something similar in am old fashioned 10- or 15-gal. milk can. Brook, do you recall, was it possibly on the teardrop website?

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Best,
Tom

Escape to Missouri

Posted By: Hoser
Date Posted: 26 April 2017 at 02:40
Here's a look at the basic and very simple home technique rebekah....considering that you want to avoid digging a hole in the ground, setting a bonfire, and acquiring a truckload of seaweed. 
http://foodsoftheworld.activeboards.net/nothing-like-a-nice-batch-of-steamers_topic2385.html -
http://foodsoftheworld.activeboards.net/nothing-like-a-nice-batch-of-steamers_topic2385.html - http://foodsoftheworld.activeboards.net/nothing-like-a-nice-batch-of-steamers_topic2385.html

just add lobster to make it perfect


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Go ahead...play with your food!


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