Real New England Clam Fest
I can remember going to so many clam bakes when I was a kid. My dad’s company had a huge picnic every summer and clams were always one of the many dishes served up along with chicken, fresh corn, sausages with onions and peppers and so much more. Labor Day is right around the corner and this might be something you might want to consider for your outdoor feast in lieu of the traditional BBQ fare. A little too much food for just the husband and I, but then again, I wouldn’t have to cook for the rest of the week! This recipe is perfect if you have an outdoor turkey fryer with a large steaming pot!
- 6 cups of water
- Seaweed if available (spinach or any greens may be used in place of seaweed)
- 3 chickens, halved
- 6 baking potatoes
- 6 medium onions (unpeeled)
- 6 ears of fresh corn with their husk
- 48 small clams
- 4 whole lobsters, one pound each
- Soak corn in salted water for 1 hour.
- Place water in the bottom of a twenty quart steamer.
- Make a bed in the bottom of the steamer piece with a good amount of seaweed that has been washed well or washed greens if no seaweed is available.
- While corn is soaking, wrap chicken individually in pieces of cheesecloth and secure the corners with string.
- Continue with the onions, potatoes and corn, wrapping as with the chicken, individually.
- Wrap the clams in bundles of a dozen each in cheese cloth.
- And finally, each wrap each lobster separately.
- Place the chicken on top of the seaweed and continue to layer with 5 of the potatoes, onions, corn, clams and lastly the lobster.
- Top all with another generous layer of seaweed or greens.
- Place remaining potato on top of the seaweed as this will serve as your timer.
- Cover pot and steam for about 1-1/2 hours or until top potato is is cooked.
- Check pot occasionally to make sure it is still steaming and add more water if necessary.
A blast from home…….enjoy!