With Connecticut clambakes, seafood parties can be great. Besides being the tasty food they are, clambakes can also refer to an outdoors gathering of people entertained by luscious and healthy seafood meals with fresh vegetables. It can be adapted into any formal or informal event - family reunion, corporate meeting, wedding party, or just a romantic dinner for two.
As it is a hands-on event, the clambake would be a great place to meet new friends because of its casual atmosphere. With summer as the perfect time to enjoy the beach and delicious seafood treats, clambakes are a whole lot of fun!
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.
For that truly authentic clambake, you must first go to the beach and dig a pit two or three feet deep, line it with rocks, and tend a wood fire until the rocks reach 400 degrees F. The hot rocks are then thickly lined with wet seaweed and layered with potatoes, corn in the husk, and more seaweed. The pit is covered with a tarpaulin, weighted down with more rocks, and is left to steam for about three hours.
A simpler method would have the shellfish and accompaniments steamed on a stovetop. You can also opt to place rocks in a large metal washtub across a couple of stovetop burners. Then layer it with clams and seaweed before pouring in a couple of gallons of seawater. Wait until it boils and then steam it for about twenty minutes to get the distinct clambake flavor.
If seawater and seaweed are just too much, just have the clambake prepared over hot coals on the grill. This will naturally help the live lobster and potatoes boil first as they take a really long time to cook. The clams and corn, however, will be cooked through the grill's heat.
And if you really want the simplest method of making Connecticut clambakes, put the clams in a pot and add to it chorizo and corn and maybe some aromatics such as shallots and saffron. Just steam it until the clams open. There are indeed many cooking methods to choose from. Whether you opt for the more traditional complicated one, or the much easier pot method, it's all really up to you. Just never forget to have a great time with your family and friends over the lovely Connecticut clambakes.
About the Author:
The king of seafood is the cape Cod lobster, to ensure you're getting the freshest, and to add lobster to your delicious meal. Visit Quality Fresh Seafood. Sit back and pretend you're on the beach.
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