Best Firehouse Clam Bake New England Style Recipes
NEW ENGLAND CLAM BAKE
When I was a child, I remember many of these at Jack's Island with my Dad's family. There are many variations to a bake. Add what you like and increase or decrease the amounts to suit the number of guests. Make sure you have lots of butter for melting, shellfish crackers to crack lobsters, and wetnaps! It is alot of work, but a...
Provided by star pooley
Categories Seafood
Time 4h
Number Of Ingredients 11
Steps:
- 1. Dig a whole in the ground approximately 2 feet wide, 4 feet long and 18-inches deep.
- 2. Line whole with stones and heat for 2-3 hours using wood and/or charcoal.
- 3. After 2-3 hours, remove coals and embers from stones and place 1/2 bushel fresh seaweed on top of the hot stones. **REMEMBER: the stones must be extremely hot to achieve adequate steam to cook.
- 4. Now, work quickly to layer food on top of seaweed. Spread food evenly over each other in layers.
- 5. First, place soft shells clams on seaweed;
- 6. Next, little necks;
- 7. Next, sausage and fish; To make it easier for removal, place these ingredients in a cheesecloth bag.
- 8. Next, whole peeled onions, sweet and white potatoes;
- 9. Finally, place Lobsters on top of all.
- 10. Cover food with clean white wet cloth and place remaining seaweed on top of cloth.
- 11. Now, cover entire back with a wet tarpaulin, sealing steam in created by hot stones and seaweed.
- 12. Only allow a small amount of steam to escape to relieve pressure.
- 13. Allow bake to cook 1 or more hours until potatoes are soft.
SHEET-PAN NEW ENGLAND CLAM BAKE
Steps:
- Preheat oven to 400°. Place potatoes in a 15x10x1-in. baking pan. Drizzle with oil and sprinkle with Italian seasoning; toss to coat. Bake until tender, 25-30 minutes. Using a potato masher, flatten potatoes to 1/2-in. thickness; remove and keep warm., Add corn, mussels, clams, shrimp and chorizo to same pan; top with potatoes. Pour wine into pan. Squeeze lemon wedges over top; add to pan., Combine butter, garlic, seafood seasoning and Cajun seasoning. Pour half the butter mixture over top. Bake until shrimp turn pink and mussels and clams open, 20-25 minutes. Discard any unopened mussels or clams., Drizzle with remaining butter mixture. Sprinkle with pepper; top with parsley. If desired, serve with bread.
Nutrition Facts : Calories 639 calories, Fat 35g fat (15g saturated fat), Cholesterol 214mg cholesterol, Sodium 1302mg sodium, Carbohydrate 37g carbohydrate (4g sugars, Fiber 3g fiber), Protein 46g protein.
TODD ENGLISH'S BACKYARD NEW ENGLAND CLAM BAKE
Steps:
- 1. Place the potatoes and chicken in a large pot; cover with salted water. Bring to a boil, reduce the heat and simmer until the potatoes are soft and the chicken thighs are cooked through, about 15 minutes, skimming any foam that rises to the top. (The potatoes should be soft but not cooked through.)
- 2. In the meantime, prepare coals in a barbecue grill with a fitted lid. Place the seaweed and corn in a very large bowl of water and soak thoroughly, about 20 to 30 minutes.
- 3. When the coals are ready, they will be red in the center and the edges will be ash. Place a layer of seaweed (about 4 inches deep) over the entire grill. Place the lobsters in the center of the seaweed and surround with the corn. Arrange the potatoes, chicken and sausage in layers atop the lobsters. Top with the clams. Cover completely with the remaining seaweed. Cover the grill with the lid and cook for 45 minutes or until the lobster is steaming and red.
- 4. Serve immediately with drawn butter, if desired.
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