Best Firehouse Clam Bake New England Style Recipes

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NEW ENGLAND CLAM BAKE



New England Clam Bake image

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

20 (1 lb.) lb lobsters
20 lb fresh soft-shell clams or 20 lbs. mussels
10 lb fresh hard-shell littleneck clams
10 lb fresh haddock or 10 lbs cod
20 medium white potatoes
20 medium sweet potatoes (optional)
20 ears of sweet corn
5 lb sausage (hot dogs,bratwurst,kielbsa,), linguica sausage or portuguese chourico
3 lb whole onions, peeled
1 bushel fresh seaweed (wash with clean water)
cheesecloth

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



Sheet-Pan New England Clam Bake image

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 6 servings.

Number Of Ingredients 17

1 pound assorted baby potatoes
2 tablespoons olive oil
2 teaspoons Italian seasoning
6 half-ears frozen corn on the cob, thawed
2 pounds fresh mussels, scrubbed and beards removed
1-1/2 dozen fresh littleneck clams, scrubbed
1 pound uncooked shrimp (26-30 per pound), peeled and deveined
1/2 pound fully cooked Spanish chorizo links, cut into 1/2-inch pieces
1/4 cup dry white wine or chicken broth
1 medium lemon, cut into wedges
1/2 cup butter, melted
4 garlic cloves, chopped
2 teaspoons seafood seasoning
1-1/4 teaspoons Cajun seasoning
1/4 teaspoon pepper
2 tablespoons minced fresh parsley
French bread, optional

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.

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