Have Your Own Connecticut Clambakes
August 21st, 2008 by authorTraditional 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.
The hands-on eating lends itself to a casual atmosphere which makes it a terrific icebreaker when meeting new people. Plainly put, clambakes are fun! And with summer’s approach, it is the perfect moment to get the water boiling.
Traditionally, clambakes were prepared over a fire on the beach. But since beach fires are now prohibited, today’s clambakes are usually cooked over a propane burner which is undeniably more efficient. Though it’s quite the modern method, the traditional atmosphere still exists.
Clambake recipes may contain various foods. While some people may want to start off with quahogs (hard shelled clams), others prefer steamers (soft shelled clams) dipped in butter with a salty broth. Hosts can even serve shrimp, clam chowder and mussels. Some of the more traditional accompaniments include corn on the cob, salads, potatoes, slaws, and cornbread. How about having ice cream for dessert? With so many options to have your clambake as delicious and unique as possible, never forget to include Lobster Bisque, which is of course, the main dish.
Now, if you really want to follow the original clambake cooking process, you’ll have to find a spot on the beach where you can dig a pit which is two or three feet deep. Then line it with rocks and build a huge fire on top of these rocks that would reach 400 degrees F. Line the hot rocks with wet seaweed, layer with potatoes, corn in the husk, and more seaweed. Cover the pit with a tarpaulin which is weighted down with rocks, and let it to steam for three hours.
A simpler method would have the shellfish and accompaniments steamed on a stovetop. You can also opt to place rocks in a large metal washtub across a couple of stovetop burners. Then layer it with clams and seaweed before pouring in a couple of gallons of seawater. Wait until it boils and then steam it for about twenty minutes to get the distinct clambake flavor.
But if you have neither seawater nor seaweed, you can have a clambake on a rack over hot coals on your grill. It helps to parboil potatoes and Fresh Lobster first, because they take longest to cook, but the corn and clams will cook thoroughly in the grill’s heat.
And if you really want the simplest method of making Connecticut clambakes, put the clams in a pot and add to it chorizo and corn and maybe some aromatics such as shallots and saffron. Just steam it until the clams open. There are indeed many cooking methods to choose from. Whether you opt for the more traditional complicated one, or the much easier pot method, it’s all really up to you. Just never forget to have a great time with your family and friends over the lovely Connecticut clambakes.
By Sherry Shantel