Best New England Clam Bake Recipes

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.

NEW ENGLAND CLAM BAKE

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.

FIREHOUSE CLAM BAKE NEW ENGLAND STYLE

Steps:

• At the beach dig a hole in the sand with the approximate proportions: width = 2 feet, length = 4 feet, depth = 1-1/2 feet. Line the hole with stones from the beach. Build a fire inside of the hole and cover with rocks from the beach. Heat the stones for 2 to 3 hours.
• Remove coals and/or embers from the hole. Arrange hot stones evenly across the bottom of the hole. Place fresh 1/2 bushel seaweed (wet) on top of the hot stones.
• Working quickly layer the food on top of the seaweed, the food should be layered evenly on top of each other in the following order: clams, mussels, fish, sausage, hotdogs (wrapped in cheesecloth), onions, potatoes (white and sweet), corn, and finally lobsters.
• Cover food with a clean, wet cloth. Place remaining seaweed on top of cloth.
• Cover entire hole of food with a wet tarpaulin, sealing the steam created by the hot stones and seaweed in. Allow a very small amount of steam to escape to relieve pressure. Let bake cook for 1 or more hours. The bake is completed when the potatoes are soft. Serve bake with melted butter to dip the seafood in and lobster crackers. Don't forget napkins -- you'll need 'em!