Sizzling Summer Clambakes

By Mindy Kobrin
Summer ClambakeSummer Clambake

Sunny days and lots of fresh seafood make summer the prime time for entertaining. So bring out the shellfish and bring on the clambakes. No matter where you live, a clambake makes a great summer party.  While traditional clambakes are associated with sand and surf, your kitchen or patio can work just as well.

All you need are the right ingredients and some good friends (with big appetites).

A clambake can work for you, no matter where you live. I have a few finger-licking good versions for you to follow. You can either choose the easy, one-pot party meal to cook at home or grill on the beach. Or, if you’d rather spend your time sipping Island cocktails, a nice glass of white wine or refreshing cold beer, order all the ingredients online and you’ll be party-ready in under an hour.

Just follow my “Gourmet the Easy Way Tips” tips to be the ultimate summer host.

 

 

Clambake for All

Tip: simply replace the rock-lined fire pit with a big stock pot---and you can stroll into summer with two succulent Clambake parties: Southern Style and Westcoast!

 

Setting the Bait: Decor

Set your tables with simple red and white checkered tablecloths and napkins. Bring large picnic style blankets to a party at the beach or lay the blankets out in your backyard for an authentic clambake feel.

If your party is at home, bring a little bit of the shore to your table by decorating with paper pirate scrolls, seashells, ship's wheel, hemp ropes, and fishing nets. You can find these items at a local craft or party store.

Aaaarrr, A Piratey ClambakeAaaarrr, A Piratey Clambake
Pulling it all together:

 

  • Scatter shells on top of your table, drape ropes on the backs of chairs, and hang nets off the ceiling or porch rails and fill the nets with plastic fish, crabs, and starfish.
  • Fill vases with white daisies or tall, ornamental grasses make for perfect centerpieces.
  • Add the sound of the surf to a party at home with an ocean soundtrack.
  • Set a beach pail and shovel at each place as a party favor. Fill each one with oyster crackers, Old Bay seasoning, a lobster claw cracker and moist wipes.

For more summer fun and decorating tips, check out my article on a Sizzling Backyard Barbecue!

Cooking Tips

  • To use the fast cooking steam to its best advantage, layer seafood and vegetables, enough for six generous servings in a deep pot or canning kettle.
  • Dense red potatoes or sweet potatoes go in first – placed on a steamer rack so they won’t get soggy. Ears of corn line the edge.
  • Then layer on the seafood and the clams, loosely wrapped in cheesecloth on the top.
  • Douse with beer or white wine (nonalcoholic versions are available) and cover everything with a layer of cornhusks or, if you live near the beach, seaweed to seal in the briny flavor.

Clambake Tips

  • To rid clams of any sand, soak them in a large bowl of cool water with 2 teaspoons of salt and 2 tablespoons of corn meal. Repeat after 30 minutes two or three times.
  • Keep live shellfish alive and cold until cooked. Transport to your picnic site in a cooler with plenty of ice. Lobster and crab will move when touched, while clams and mussels will close their shells.
  •  Avoid cross contaminating cooked seafood with uncooked seafood. Use separate cutting boards, dishes and utensils for raw and cooked.


Southern Style Clambake

Ingredients:
• 1 1/2 pounds seaweed (optional)
• 6 small (about 5 oz. each) sweet potatoes or yams, scrubbed
• 6 small white onions (about 3/4 lb. total), peeled
• 6 ears corn, shucked (husks reserved, silks discarded)
• 3 whole red bell peppers
• 2 whole heads garlic
• 1/4 tsp. salt, if not using seaweed
• 4 sprigs fresh rosemary or 1/2 tsp. dry rosemary
• 7 pounds live crawfish or 3 pounds uncooked and unpeeled medium or large shrimp
• 3 pounds uncooked and unpeeled medium or large shrimp
• 3 pounds live clams, scrubbed
• 3 cups beer (2 12-oz. bottles) or dry white wine
• Creole Sauce (see recipe)
• Lemon Butter (see recipe)
• Lemon wedges

Preparation:

  • Start fire in outdoor grill about 45 minutes before you intend to begin cooking clambake, or plan to cook inside on a stove.
  • Place a metal steamer rack in the bottom of a 16-quart pot at least 10 inches in diameter. If using seaweed, place 1/2 of it on and under the steamer rack.
  • Add sweet potatoes (reserving 1 for the top as a "tester") and onions. Stand corn along edge of pot, stem end down. Add peppers and garlic. Sprinkle with red pepper flakes, salt (if using) and rosemary.
  • Add shrimp, tied in cheesecloth. Place clams, tied loosely in cheesecloth, over the shrimp and the "tester" sweet potato on top. Pour beer or wine over. Place a layer of seaweed and/or corn husks on the top and cover with the lid. 
  • Place pot on a fire grate over a white-hot fire (adding more briquettes first, if necessary) or on a stove over high heat. Cook until strong gush of steam escapes (about 12 minutes on the stove, about 35 minutes on the grill).
  • Reduce the stove heat to medium (leave outdoor fire as is) and start timing. Steam-cook for about 15 minutes or until the "tester" potato is tender and the shrimp are bright pink. Discard seaweed and/or corn husks.
  • Arrange shrimp and other ingredients on a large serving platter. Serve with Creole Sauce and/or Lemon Butter and lemon wedges.
Makes 4 to 6 servings.

West Coast Style Clambake

Ingredients:
• 1 1/2 pounds seaweed (optional)
• 12 small red boiling potatoes (about 1 1/2 lbs. total), scrubbed
• 6 small white onions (about 3/4 lb. total), peeled
• 6 ears corn, shucked (husks reserved, silk discarded)
• 1/4 tsp. freshly ground black pepper
• 1/2 tsp. salt, if not using seaweed
• 4 sprigs fresh basil or 1/2 tsp. dry basil
• 2 live Dungeness crabs (about 1 3/4 lb. each)
• 2 pounds live clams, scrubbed
• 2 pounds live mussels, scrubbed and debearded
• 3 cups beer (2 12-oz. bottles) or dry white wine
• Spicy Mayonnaise (see recipe)
• Lemon Butter (see recipe)
• Lemon wedges

Preparation:

  • Start fire in outdoor grill about 45 minutes before you intend to begin cooking clambake, or plan to cook inside on a stove. 
  • Place a metal steamer rack in the bottom of a 16-quart pot at least 10 inches in diameter. If using seaweed, place 1/2 of it on and under the steamer rack.
  • Add potatoes (reserving 1 for the top as a tester) and onions. Stand corn along edge of pot, stem end down. Sprinkle with pepper and salt (if using) and basil.
  • Add crabs. Place clams, tied loosely in cheesecloth, and mussels, also tied in cheesecloth, over crabs.
  • Place "tester" potato on top. Pour beer or wine over. Place a layer of seaweed and/or corn husks on the top and cover with the lid.  
  • Place the pot on fire grate over a whit-hot fire (adding more briquettes first, if necessary) or on a stove cover high heat. Cook until a strong flush of steam escapes (about 12 minutes on the stove, about 35 minutes on the grill).
  • Reduce the stove heat to medium-high (leave the outdoor fire as is) and start timing. Steam-cook for about 15 minutes, or until the "tester" potato is tender and the crabs are bright red.
  • Discard seaweed or corn husks. Arrange crabs and other ingredients on a large serving platter. Serve with Spicy Mayonnaise or Lemon Butter and fresh lemon wedges.
Makes 4 to 6 servings.
Spicy Mayonnaise

Ingredients
• 3/4 cup reduce-calorie or regular mayonnaise
• 3 Tbsp. prepared salsa
• 3/4 tsp. ground cumin

Preparation

Combine all ingredients in a small bowl; mix well. Refrigerate until served.
Makes about 1 cup.
Lemon Butter

Ingredients
• 1/2 cup (1 stick) butter or margarine, melted
• 1 to 2 tablespoons fresh lemon juice

Preparation

Gourmet the Easy Way Note: Lemon-Butter solidifies as it cools.



 

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