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New England Clambake
Created by: Howcan Team
Ingredients
- 6 live lobsters (1 1/4 pounds each)
- 6 ears of corn, husked and halved
- 3 pounds of littleneck clams, scrubbed
- 3 pounds of mussels, debearded and scrubbed
- 2 pounds of red potatoes, halved
- 2 large onions, sliced
- 1 pound of kielbasa sausage, cut into 2-inch pieces
- 1/2 cup of melted butter
- 1/4 cup of Old Bay seasoning
- 6 lemons, halved
- 6 sprigs of fresh parsley
Instructions
- If using a pit, build a fire and let it burn down to hot coals. If using the stovetop, preheat the oven to 450°F (230°C).
- Layer the lobsters, corn, clams, mussels, potatoes, onions, and kielbasa on a large piece of heavy-duty aluminum foil. Drizzle with melted butter and sprinkle with Old Bay seasoning.
- Wrap the foil tightly around the ingredients to create a sealed packet. If using a pit, bury the packet in the hot coals and let it cook for 1 hour. If using the stovetop, place the packet on a baking sheet and bake in the preheated oven for 1 hour.
- Carefully open the foil packet and transfer the contents to a large serving platter. Squeeze the lemon halves over the seafood and garnish with fresh parsley.
- Serve immediately and enjoy the delicious flavors of a New England clambake!
The New England Clambake has a rich history dating back to the indigenous people of the region who first practiced this cooking method. This traditional feast involves layering seaweed, rocks, and a variety of seafood such as clams, lobster, and fish, then covering them with more seaweed and a tarp to steam over an open fire. The result is a flavorful and tender seafood medley infused with the essence of the sea. Today, renowned chefs and restaurants in New England, particularly in coastal regions like Maine and Massachusetts, continue to perfect the art of the clambake, ensuring the freshest ingredients and authentic preparation. For the best version of this dish, head to coastal towns like Kennebunkport, Maine, or Cape Cod, Massachusetts, where local seafood and traditional techniques are celebrated. The key to a successful clambake lies in the quality and freshness of the seafood, the layering of ingredients, and the precise timing of the cooking process. While the traditional method involves steaming the seafood over an open fire, modern adaptations may include using large pots or even specialized clambake ovens to achieve similar results. Whether enjoyed at a seaside restaurant or prepared at a beachside gathering, the New England Clambake continues to be a beloved culinary tradition that captures the essence of coastal living.
90 min
6
450 calories
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