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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.
As it is a hands-on event, the clambake would be a great place to meet new friends because of its casual atmosphere. With summer as the perfect time to enjoy the beach and delicious seafood treats, clambakes are a whole lot of fun!
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.
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 think seawater and seaweed are making things complicated, how about having a clambake on your grill over hot coals? This way, it will help boil the live lobster and potatoes first as they take the longest time to cook. The clams and corn will be cooked through the grill's heat.
For an even more stripped-down version of Connecticut clambakes, forget about the grill. Put the clams in a pot on the stove, perhaps with corn and chorizo, or with aromatics such as shallots and saffrons, and steam until they open. Though you won't probably experience the original cooking methods of Connecticut clambakes, the best part is that you still get to enjoy the healthy and unique way of partying.
About the Author You can easily get King Crab Legs if you live near Cape Cod, but if you live inland, it may be much more difficult. Of course the best place to always get sea-food is from Quality Fresh Seafood.
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