12-15-2006
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#1 (permalink) |
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aņejo
Join Date: Dec 2005
Location: north of Pittsburgh
Posts: 9,477
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Need your help with a Clam Bake
Our friends from Chicago are coming home on the 4th of July and we are planning on a clam bake and inviting a bunch of people, but we have never done one.
Have any of you? If you have, how do you do it? We have read in one book to dig a big hole, put rocks in it, build a fire on that. Let the fire burn down, add rockweed to the red hot coals and layer the food you want in it with rockweed in between. Is this right? We also read that rockweed is hard to come by. Do any of you know where to buy that variety of seaweed? How long do you cook it? What sorts of things have you cooked in your clam bake? Any helpful hints or any thing I should not do? This event will not be happening at the beach, but in Pittsburgh. Any advice is appreciated. |
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12-15-2006
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#4 (permalink) | |
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beachaholic
Join Date: Sep 2005
Location: Maine's Frozen Tundra
Posts: 433
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12-15-2006
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#7 (permalink) |
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life=playa
Join Date: Apr 2006
Location: Cleveland OH
Posts: 911
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Don't ask me why but Cleveland is the Clambake capitol of the world.
We don't eat clams in months that don't have r's in them. Clambake season starts in September (obviously) Unless you live on the beach we do them in steamers with chicken or steak, sweet potatoes and corn on the cob. Serve chowder and you have yourself a bake. Around here, we can buy entire bakes, rent the steamers and be done with it. We have ours catered, cost is about $20 a head. By the way, where would you get rockweed in Pittsburgh.  Loree, pm me if you have any questions, or need help. |
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12-15-2006
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#9 (permalink) | |
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aņejo
Join Date: Dec 2005
Location: north of Pittsburgh
Posts: 9,477
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Quote:
They are afraid they won't get enough beer drank if they do it the quick way and besides, they won't get as much respect if they rent the steamer or have it catered. We called a large seafood store in Pgh. and left a message for the seafood buyer there to call us back with information about the rockweed. |
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12-17-2006
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#13 (permalink) | |
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aņejo
Join Date: Dec 2005
Location: north of Pittsburgh
Posts: 9,477
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They seem like party animals to me that have done such a thing as this before Maybe they are really not the party animals we think they are............maybe they sit and sip tea instead of wine? I've done some searching on line and am not finding much except for companies who will cater it. I just need to devote a few more hours to research. I was just hoping to get some advice from someone who has done it in the past |
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12-17-2006
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#14 (permalink) |
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aņejo
Join Date: Apr 2004
Location: short plane ride away from heaven on earth
Posts: 2,673
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i think the order in which you place the food makes a difference. i am sure that some stuff needs to be closer to the heat, some at the edges, and some on top. now i am interested in the process i will start researching myself. thought i was going to find out the answers right here on this thread.
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12-17-2006
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#15 (permalink) |
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aņejo
Join Date: Apr 2004
Location: short plane ride away from heaven on earth
Posts: 2,673
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here you go
New England Clam Bake Lobsters are the star of seafood recipes and while they share the stage with mussels and clams in this one - the lobster is the prime ingredient. Clam bakes are a New England tradition that have spread through the world wherever lobster lovers gather. This lobster cooking technique is said to have been passed to the first European settlers by the native Americans who befriended them. This delicious combo of seafood, corn and new potatoes makes a tasty meal that is much easier to prepare than it looks. To prepare a Clambake for 6 you'll need: 3 dozen steamer clams (more if you'd like) 3 dozen fresh mussels 6 live lobsters 18 small red or white potatoes 6 ears of corn (in the husk) 6 medium onions 3 lemons (cut into wedges) One or two sticks (quarter pound) of melted butter If you live near the beach some seaweed or rockweed 12 pieces of 18" x 36" cheesecloth 12 pieces of heavy duty aluminum foil 6 metal nutcrackers and small fish forks Wash the clams, mussels and potatoes thoroughly. Peel the onions (not the potatoes) and remove the silk from the top of the ears of corn. Don't remove the husks or the corn will get dried out when it cooks. Lay out two pieces of foil with two pieces of the cheesecloth on top. Wrap this around 1 lobster, 3 potatoes, 6 clams, 6 mussels, 1 ear of corn, 1 onion and some seaweed or rockweed -- if you were able to find it -- add a cup of water to the package. Make sure to tie the cloth over the food and seal the foil well. This can be done without the cheesecloth if you can't find any, but the food tends to get dark in spots and the lobster is dryer without the cloth to hold the moisture. Make six of these packages and place them on a barbecue grill about 4 inches from the heat. Cover the grill with the hood or with large pieces of foil tucked in around the edges of the grill. Let the packages steam for 1 hour flipping them every 15 minutes. If the potatoes are done, it's a good indication that the lobster and the rest of the package is ready for your feast. Open the packages and serve them with the lemon wedges and melted butter... you'll need the nut crackers and fish forks to get the lobsters out of the shell... Enjoy!
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but I'm sure some of our left and right coasters can help out! Sounds like a lot of fun!
