Have Your Own Connecticut Clambakes

Traditional Connecticut clambakes aren't just a meal, it's an event - a social gathering that doubles as a very popular and delicious way to feed many guests, whether it be a wedding party, a corporate event, a family reunion or simply a romantic evening for two.

Due to its comfortable casual ambiance, this hands-on eating feast makes it an even better place to meet and talk to new people. Clambakes are indeed fun especially during those summer fun-filled beach events with family and friends.

Clambakes were originally prepared on the beach, over a huge fire. But some local laws have now prohibited beach fires, so today's technique would have the clambakes cooked over the more efficient propane burner. Even though the traditional method is not often practiced, what's important is that the traditional atmosphere still lives.

What foods are included in a clambake may vary. Some folks like to serve quahogs (hard shelled clams) just before the main course. Others prefer steamers (soft shelled clams) dipped in butter and salty broth to start. Mussels can be an additional or alternative shellfish and some folks like to get fancy and serve shrimp and clam chowder as well. Accompaniments include potatoes, corn on the cob, salads, slaws and cornbread. For dessert, ice cream is still the best. But whatever the supporting acts, the star of any clambake is the lobster bisque.

For that truly authentic clambake, you must first go to the beach and dig a pit two or three feet deep, line it with rocks, and tend a wood fire until the rocks reach 400 degrees F. The hot rocks are then thickly lined with wet seaweed and layered with potatoes, corn in the husk, and more seaweed. The pit is covered with a tarpaulin, weighted down with more rocks, and is left to steam for about three hours.

If you want a simpler method, just have the shellfish and accompaniments steamed on a stovetop. You can put rocks in a large metal washtub across a couple of burners on the stovetop and layer it with clams and seaweed. You can then pour in a couple of gallons of seawater until it boils. Steam the clambake for twenty minutes.

If seawater and seaweed are just too much, just have the clambake prepared over hot coals on the grill. This will naturally help the live lobster and potatoes boil first as they take a really long time to cook. The clams and corn, however, will be cooked through the grill's heat.

For a much simpler version of preparing Connecticut clambakes, just place the clams in a pot add in corn and chorizo and some aromatics such as saffron and shallots. Steam it until the clams open. Since following the traditional clambake cooking method is too laborious, many people opt for the simplest technique. What's really important is that you and your guests will have a fun and healthy time feasting on Connecticut clambakes.

Article Source: http://www.dummiesguideto.com

The king of seafood is the american lobster, and to ensure you're getting the freshest, order it online. Accompany your nutritional meal with lobster meat. To order ocean-themed meals please visit Quality Fresh Seafood.

Please Rate this Article

Not yet Rated