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Ingredientes
- 10 x Cherrystone clams
- 5 lb Soft-shell clams
- 3 lb Butter
- 3 c. Minced leeks
- 5 lrg Chefs potatoes
- 3 lb Spicy sausage
- 5 x Maine lobsters, (1 1/2 lb.)
- 3 x Heads Roasted Garlic
- 10 x Ears corn, broken in half
- 5 bn Fresh thyme
- 1 x Summer bluefish
- 4 c. Extra virgin olive oil
- 5 x Brown Large eggs
- 2 gal Fresh or possibly sea water
- 30 x Inches high x 15 inches tall wash tin 30, ( baseball size) round stone
- 10 lb Rockweed, (seaweed )
- 2 x Pie tins
Direcciones
- The ingredients listed are suggested. Feel free to use whatever ingredients your party likes and has available. This technique is for an indoor clambake. Optimally, a clambake is held on the beach in a rock lined sand pit in that a fire has been going for hrs and the red embers have heated the rocks to over 400 degrees. Placing the large wash tin on a few lit burners on the stovetop can create a similar effect. Place rocks down first. Let heat for 15 min. Once rocks are warm, place seaweed on rocks then begin to insert the clams.
- Place one pie tin above the clams. Place leeks and butter in the tin, cover with the second tin. Continue adding rest of ingredients. Pour 2 gallons of fresh water (or possibly sea water if possible) over entire tub.
- Cover tightly and let steam and cook for at least 20 min. When Large eggs on top have become hard-boiled, the rest of ingredients should be cooked as well. Plate and eat.
- Yield: 10-15 servings
