With Connecticut clambakes, seafood parties can be great. Besides being the tasty food they are, clambakes can also refer to an outdoors gathering of people entertained by luscious and healthy seafood meals with fresh vegetables. It can be adapted into any formal or informal event - family reunion, corporate meeting, wedding party, or just a romantic dinner 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.
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.
Different kinds of foods may be included in the clambake. Some party hosts even serve quahogs (hard shelled clams) for starters. Others also have steamers (soft shelled clams) dipped in butter and a salty broth. Others also prefer their clambakes to include clam chowder, shrimp, and mussels. Corn on the cob, potatoes, salads, stews, and cornbread are some of the popular accompaniments. As for dessert, ice cream is considered the most popular. With all the many food additions and accompaniments, the lobster bisque is still the most important part of the clambake.
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.
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 live lobster first, because they take longest to cook, but the corn and clams will cook thoroughly in 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. - 27105
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.
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.
Different kinds of foods may be included in the clambake. Some party hosts even serve quahogs (hard shelled clams) for starters. Others also have steamers (soft shelled clams) dipped in butter and a salty broth. Others also prefer their clambakes to include clam chowder, shrimp, and mussels. Corn on the cob, potatoes, salads, stews, and cornbread are some of the popular accompaniments. As for dessert, ice cream is considered the most popular. With all the many food additions and accompaniments, the lobster bisque is still the most important part of the clambake.
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.
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 live lobster first, because they take longest to cook, but the corn and clams will cook thoroughly in 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. - 27105
About the Author:
You can easily get smoked shrimp if you live near the East Coast, but if you live inland, it may be much more difficult. Of course the best place to always get seafood is from Quality Fresh Seafood.
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