New England Style Clambake Recipes

Steps:

• Melt butter in a stockpot over medium-high heat; cook and stir salt pork, celery, onion, and garlic in melted butter until softened, about 7 minutes. Add potatoes, clam juice, tarragon, celery salt, and bay leaves to the stockpot. Bring the mixture to a boil, reduce heat to medium, and place a cover on the pot. Cook at a simmer until potatoes are tender, about 35 minutes.
• Stir clams into the soup and simmer uncovered for 5 minutes. Add Worcestershire sauce, heavy cream, dill, salt, and pepper; stir and cook another 7 minutes. Remove the pot from heat. Remove and discard bay leaves. Garnish with parsley to serve.

Steps:

• Dig a whole in the ground approximately 2 feet wide, 4 feet long and 18-inches deep.
• Line whole with stones and heat for 2-3 hours using wood and/or charcoal.
• After 2-3 hours, remove coals and embers from stones and place 1/2 bushel fresh seaweed on top of the hot stones.
• **REMEMBER: the stones must be extremely hot to achieve adequate steam to cook.
• Now, work quickly to layer food on top of seaweed. Spread food evenly over each other in layers.
• First, place soft shells clams on seaweed;.
• Next, little necks;.
• Next, sausage and fish; To make it easier for removal, place these ingredients in a cheesecloth bag.:.
• Next, whole peeled onions, sweet and white potatoes;.
• Finally, place Lobsters on top of all.
• Cover food with clean white wet cloth and place remaining seaweed on top of cloth.
• Now, cover entire back with a wet tarpaulin, sealing steam in created by hot stones and seaweed.
• Only allow a samll amount of steam to escape to relieve pressure.
• Allow bake to cook 1 or more hours until potatoes are soft.

Steps:

• Put the potatoes and the chicken thighs in a large pot. Cover with salted water and boil, skimming and discarding any scum that rises, for about 25 minutes or until the potatoes are soft and the chicken thighs are cooked through. Drain and set aside.
• In the meantime, light the fire using hardwood charcoal. Place the corn in a large bowl of water and soak thoroughly, about 20 to 30 minutes.
• When the coals are red in the center with ash around them, the fire is ready. Put the lobsters and corn on the rotisserie grill. Arrange the potatoes, chicken, and sausage on top of the grill and top with the clams. Cook for 45 minutes. Serve with melted butter.

Steps:

• Place diced bacon in large stock pot over medium-high heat. Cook until almost crisp; add onions, and cook 5 minutes. Stir in water and potatoes, and season with salt and pepper. Bring to a boil, and cook uncovered for 15 minutes, or until potatoes are fork tender.
• Pour in half-and-half, and add butter. Drain clams, reserving clam liquid; stir clams and 1/2 of the clam liquid into the soup. Cook for about 5 minutes, or until heated through. Do not allow to boil.