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.
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!
Traditional clambakes were held at the beach as food was cooked over a steady fire. Nowadays, local laws prohibit beach fires, so clambakes are prepared over a more efficient propane burner, but 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.
For a simpler clambake method, you can steam the clams and accompaniments on the stovetop. For the most authentic indoor version, you can place rocks in a large metal washtub across a couple of stovetop burners. Layer in seaweed and clam, and pour in a couple gallons of seawater and then bring to a boil and steam for 20 minutes to reproduce the briny flavor of beachside clambakes.
But if you have neither seawater nor seaweed, you can have a clambake on a rack over hot coals on your grill. It helps to parboil potatoes and live lobster first, because they take longest to cook, but the corn and clams will cook thoroughly in 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.
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!
Traditional clambakes were held at the beach as food was cooked over a steady fire. Nowadays, local laws prohibit beach fires, so clambakes are prepared over a more efficient propane burner, but 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.
For a simpler clambake method, you can steam the clams and accompaniments on the stovetop. For the most authentic indoor version, you can place rocks in a large metal washtub across a couple of stovetop burners. Layer in seaweed and clam, and pour in a couple gallons of seawater and then bring to a boil and steam for 20 minutes to reproduce the briny flavor of beachside clambakes.
But if you have neither seawater nor seaweed, you can have a clambake on a rack over hot coals on your grill. It helps to parboil potatoes and live lobster first, because they take longest to cook, but the corn and clams will cook thoroughly in 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:
Many times, the sure way of getting the freshest mussels is to order online from a respected and established internet seafood site. When you simply must have the best, visit Quality Fresh Seafood.
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