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<\/p>\nIf there is one thing that really screams summer in New England, it’s a classic New England clambake with friends and family. Learn how to cook a clambake in your own backyard.<\/p>\n
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While going to a restaurant can be a treat, hosting your own clambake at home can be lots of fun. There is just something special about cracking lobster, clams, and eating corn on the cob with your hands that seems so casual and down to earth.<\/p>\n
Clambakes are an old-fashioned New England tradition inherited from the Native Americans. It is an all-day affair that begins by gathering stones and driftwood at the beach, digging a deep pit in the sand, lining it with rocks, and building a fire. The fire burns for most of the day until the rocks are heated. Damp rockweed, a type of seaweed with sacks filled with ocean water, is gathered from the shore as the fire burns.<\/p>\n
Once the stones are hot and sizzle when splashed with water, the fire is allowed to die down, the coals are raked out of the pit, and the gathered seaweed is laid over the hot rocks. Then the food is placed on top of the seaweed, layered with more seaweed, and covered with burlap sacks, or canvas tarp soaked in seawater. As the seaweed heats, it releases salty steam that cooks the food. Often times, whole eggs are included in the pit. Once the eggs are cooked, the lobsters are done.<\/p>\n
You can replicate a summer clambake on a much smaller scale right in your kitchen or outside on a propane stove. Instead of steaming the food in a large pit on the beach, you can layer the ingredients and steam in a large pot.<\/p>\n
The first time I made a stovetop clambake was for my parents. I had lived in Maine for several years, and they loved eating at seafood restaurants in the area when they visited from New Hampshire. Inspired by a stovetop clambake recipe I found in the local paper, I wanted to try making them a steamed lobster dinner at home instead of going to a crowded restaurant.<\/p>\n
I didn’t have a large pot, so I used an enamel-roasting pan, the kind used for roasting a turkey. The clambake was a success, but I have learned a lot since then and streamlined the process.<\/p>\n
There are many variations and traditional foods included in lobster bakes. We are going to focus on the most basic elements:<\/p>\n
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The recipe below is a generous feast for 6 people, but there is room to adjust the amount of ingredients. You can add a few more lobsters and clams without overcrowding the pot.<\/p>\n
Plus you can cook in several batches if you are feeding even more people. Once the prep work is done, the actual cooking process takes about 20 minutes. You can serve one batch and start cooking another while everyone is digging in. Plan for the following per person:<\/p>\n
Don’t forget the sides and dessert!<\/strong> Rolls<\/a>, coleslaw, or leafy green salad rounds out the meal. If here is room for dessert consider serving sliced watermelon or a classic fruit pie topped with ice cream.<\/p>\n Steaming time is based on lobsters that weigh 1 1\/4 pounds each. Adjust the timing for other sizes. Add your lobsters to the pot, and start timing when the steaming water returns to a boil.<\/p>\n You don’t have to live on the coast to enjoy a good old-fashioned New England clambake. With fresh seafood, a little prep, and the following equipment, you can cook a stovetop clambake all in one pot:<\/p>\n Eating lobsters, clams, and corn on the cob drenched in melted butter is a messy affair. Dining outside is preferred. Line the tables with plastic tablecloths, set the table, and serve the food in large bowls or platters family style. Be sure to include several bowls or buckets for empty shells.<\/p>\n Consider using deep plates to catch the extra liquid that will drain out as the lobsters and clams are cracked. This liquid can be poured into the shell bucket and saved for later to make a delicious seafood stock.<\/p>\n Set the table ahead of time by laying out plates, napkins, and lobster tools. Add a bucket of ice cold drinks that are easy to grab. Melt the butter and keep warm until you are ready to eat, and then pour it into individual bowls at each place setting. Add bowls of lemon slices, baskets of homemade bread, and any other side dishes you want to serve.<\/p>\n Dig in and enjoy the easy entertaining and delicious abundance of a backyard clambake.<\/p>\n Seafood Stock:<\/strong> Turn the cooking liquid left in the pot into a delicious seafood stock. Once your guests leave, pile the shells back into the pot, add plenty of water, extra onions, garlic, carrots, and simmer for about an hour. Let cool, strain, and store in freezer containers. Use to add lots of flavor to chowders<\/a>.<\/p>\n Lobster Rolls:<\/strong> Cook extra lobsters so you have plenty of leftovers to make the classic Maine lobster roll<\/a>.<\/p>\nHow Long to Steam Lobsters?<\/h2>\n
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Equipment for a Stovetop Clambake<\/h2>\n
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Prepping the Ingredients<\/h2>\n
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Setting the Table<\/h2>\n
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