Feast On Connecticut Clambakes
Connecticut clambakes do not only refer to the scrumptious meals of seafood but they also refer to a gathering of people enjoying the outdoors with tasty seafood treats. This wonderful party idea can go well with any business event, wedding celebration, family reunion, or even a romantic date by the beach.
Due to its comfortable casual ambiance, this hands-on eating feast makes it an even better place to meet and talk to new people. Clambakes are indeed fun especially during those summer fun-filled beach events with family and friends.
Traditionally, clambakes were prepared over a fire on the beach. But since beach fires are now prohibited, today’s clambakes are usually cooked over a propane burner which is undeniably more efficient. Though it’s quite the modern method, the traditional atmosphere still exists.
Clambake may contain various foods. While some people may want to start off with quahogs (hard shelled clams), others prefer steamers (soft shelled clams) dipped in butter with a salty broth. Hosts can even serve shrimp, clam chowder and mussels. Some of the more traditional accompaniments include corn on the cob, salads, potatoes, slaws, and cornbread. How about having ice cream for dessert? With so many options to have your clambake as delicious and unique as possible, never forget to include lobster bisque, which is of course, the main dish.
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 think seawater and seaweed are making things complicated, how about having a clambake on your grill over hot coals? This way, it will help boil the live lobster and potatoes first as they take the longest time to cook. The clams and corn will be cooked through 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.
