Its quite a process.
Perfect for Labor Day gatherings.
Youll probably also enjoy the clams in a chowder (chowdah) to start.
Not smoke, but steam after the seaweed is added.
Dip them to remove any grit, then dunk in drawn butter.
Once all clams are consumed, sip the flavorful broth, careful to avoid that grit at the bottom.
The broth is as good as the clams themselves.
The truck arrives in the morning, waiting begins.
Then, one enjoys the lobsters which are no longer too hot to handle.
After all that, no one really thinks about dessert.
The clambake as well, which serves up to 800 guests!
A large, really large, wood fire is started and piles of rocks are scattered about. After an abundance of coals are formed, radiant heat from the rocks will be the source of heat in the final cooking.
A process
Their production is both a feat and a feast.
Sometimes, the rocks get white hot, he said.
The steam is what cooks the food, and lots of steam there is, trapped under a tarp.
The ashes and bits of wood are removed, leaving the hot rocks.
Yes, you might do it too!
But this cooking method can be adapted to your own charcoal or gas grill with great results.
This is a delicious way to replicate the clambake, but without the smoke and seaweed.
The ashes and bits of wood are removed, leaving the hot rocks.
I thought of using my fire pit, many folks have these in their back yards.
If space is tight, cook the clams separately
Probably my main deviation was cooking the clams separately.
Great success
Everything came out succulent, flavorful, and with just the right touch of smoke everyone appreciated.
The seaweed is waiting its turn. The steam from the seaweed is what cooks the food, and protects it from the hot rocks.
Just add that packed of wood chips if using a gas grill to provide smoke.
Place each portion in a layer of cheesecloth and tie it up.
Devein the shrimp, but leave the shells in place, skewer them if you like.
The seaweed is added to the rocks.
You dont need to do anything to the corn.
Let soak for a half hour, drain, and rinse really well.
If the water is really murky, repeat.
Now the clams wait their turn. They are packed in cheesecloth.
Tap any clams that are open at this stage.
If they slowly close, they are still alive.
If not, toss them.
Clams and lobsters added to the steaming seaweed.
Start your charcoal in your grilland/or turn on your gass grill to medium high.
If you like, add a few rocks to keep the tradition.
Have boiling water ready.
Lobsters, potatoes, sausage, are all tossed on, then a tarp covers everything to trap the steam.
Then add the rack, and pile on all the prepped clams.
Cover tightly with foil, leaving one corner open to add boiling water.
Set your timer for 12 minutes.
Swaddled tightly under the tarp, it will take 45 minutes for everything to be cooked.
At that time, peel back that corner and take a peek.
This will provide lovely smoke.
Place the corn on the warming shelf, and add the boiling water to each roasting pan.
The greatly anticipated feast.
Put the cover down, and set your timer for 30 minutes.
Dont open it during this time!
This about faith and patience, and lots of steam.
Everyone is issued a bib; the smart ones wear them.
This is delightfully messy business.
When done, keep warm.
The lobsters are done when they are bright red,and the legs remove easily.
The flesh will be a beautiful white.
you’re able to also take the temperature, 140 degrees, but its usually not necessary.
Serve up the main event!Dont forget the shrimp!
You might not get to the corn or potatoes, but they will make great leftovers.
Boil the lobster shells and youll have gallons of lobster stock for soups and stews.
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The feast begins!
Some for the freezer, some for tomorrow, the broth is a great bonus after the feast is over, how about corn, potato, and lobster bisque?
