I love clams and I love a clam bake! A clam bake is not only a way to make clams but also an event in and of itself. It usually takes all day because all the seafood ingredients are cooked in the ground in a heated pit which you can do of course but I prefer to use ovens and other such modern conveniences. A summer clam bake is something to remember for years to come for both the food, the alcohol and the company. You know me, I’m all about good food, good friends and good conversation. So, for those of us focused on the indoors, how do we do a clambake?
A Clambake features tons of seafood so gather any of the following:
Cherrystone or littleneck clams
Lobster
Summer sausage (or any good sausage in a casing like bratwurst!)
Corn
Potatoes
Mussels
And after you have it all together, get a large baking dish out and fill it with about a half inch of salted water or sea water if you have an ocean handy. Then pile in your foods, season potatoes and corn if you’re using them. If you have seaweed available or can obtain some at your local store please do so as it gives the good an authentic sea taste. Build a foil tent around the baking dish. Make sure its nice and high and is creates and foil mound. There needs to be a good sized chamber so that the steaming action can get going similar to the hole in the ground. Remove your center rack and place this on the lowest rack. Cook at 450 degrees for 1-2 hours until everything is well steamed and well done. I highly recommend good beer (Fat Tire) or a great wine to enjoy while you are cooking. Clambakes are always social occasions so feel free to invite some people over and have a party!
Enjoy this clambake and remember the important things in life, good food, good friends, and good conversation.
