“If God made anything better, he kept it for himself” – Anthony Bourdain [on the soft-shell steamer clam]
There is nothing more quintessential New England than the New England Clambake.
The New England Clambake is not just a meal – it is an age-old tradition that, for some people, has turned into an art form. It is a process, a ritual, and an experience, that is best enjoyed surrounded by family and friends. If you’re lucky, the event is taking place on the beach close to the water, on a warm, mid-summer day, as the sun slowly starts to set.
Be the Father’s Day hero this upcoming weekend, and be front and center on how to successfully accomplish a traditional New England Clambake – call some family and friends, grab some local beer (and one tall Narragansett), and put on some tunes. And remember, keep it light, keep it fun, and keep it simple. Remember, years ago this was the food of laborers, fishermen, and blue-collar folks that was slowly perfected over time, so focus on the overall experience, not the cookery.
Have fun, and good luck!
Ingredients:
2 – 3 medium onions, 4 – 5 russet potatoes, 2 packs of hot dogs, pack of Portuguese chorizo, sausage, 1 – 2 bushels of steamer clams, Prince Edward Island mussels (if you have them) 8 – 10 ears of corn, and of course, 5 – 6 lobsters.
Process:
Step 1: Acquire a turkey cooker or large pot
Step 2: fill the pot about a little more than halfway and bring to a rolling boil – add one tall boy of classic Narragansett lager – this is critical do not forget!
Step 3: Add onion and russet potatoes
Step 4:
Add the sausage, chorizo, and hot dogs
Step 5:
Add soft-shell steamer clams and local sweet corn (note: if you are worried about overcooking the clams, you can give the corn a pre-boil so when you add it after the clams, it will cook quickly). Boil for 5-7 minutes and constantly check and “eye it”; remember, this is also art form, not just science.
Step 6:
Drain water and let the the contents of the boil cool on a picnic table covered in newspaper
Step 7:
Refill pot with fresh sea water (if possible) or use tap water with a lot of salt and cook the lobsters for 5-7 minutes depending on weight and how many are in the pot – shuck the lobsters!
Step 8:
While the lobsters are cooking, fill up several bowls of fresh butter
Final Step: Enjoy the company of family and friends while eating locally sourced, delicious food. Also, Narragansett or any lager beer goes incredibly well with this meal. Ensure your beer is cold, and on ice.
And that’s a wrap – enjoy!
