A New England clambake or lobster boil is an perfect way to entertain during the summer months. Unlike steaks on the grill, a clambake needs little attention once the ingredients for your feast have been added - giving you lots of time to socialize.
Most New Englanders swear that seaweed is the key ingredient to an authentic and great tasting clambake. The salt and minerals that are released from the seaweed in the steaming process are responsible for the unique flavors of the clambake. Re-creating this effect when you don't have a sea nearby can be challenging. But with just a tiny bit of planning, you'll be the hostess with the mostess - seaweed and all.
Since you'll need a bushel or two of seaweed for your clambake, you can order it online and have it delivered to your door (asianfoodgrocer.com) or you can find it at a local healthfood store. Many Chinese & Japanese markets carry seaweed and rockweed as well. And if all else fails, you can use fresh spinach with 1 to 2 teaspoons of salt per pound.
Keep in mind that the cooking process for a clambake is steam so you will want to make sure that there is enough salty water present to produce adequate steam to cook everything. Soaking the seaweed overnight will help give it that just plucked from the sea effect and plenty of moisture for cooking.
A traditional clambake is cooked seaside in a pit dug in the sand. Once the hole is dug, it is lined with rocks and a fire is built on top of the rocks using either wood or charcoal. Once the heat of the fire reaches the right cooking temperture (about 400° F) and the coals have a layer of ash over the top (this can take up to 4 hours), a layer of wet seaweed is added. Then, layers of food and wet seaweed are alternated as the pit is loaded up with the makings of the perfect clambake. While there are regional favorites that get added, the traditional menu includes lobster, potatoes, onions, unhusked corn, and clams. Layered in that order starting with the lobster. Some other items that may be added are whole fish like Snapper or Grouper, mussels, chorizo, and eggs. Spices are sometimes added as well. Once everything has been layer into the pit, the pit is then covered with a wet tarp or canvas (make sure that there are no plastic or flammable parts on it) and steamed for an hour or so. When the clams open, the lobsters are bright red, and the potatoes are fork tender, it's done! Be extremely careful when removing the cover from the fire as very hot steam may be released. Use a good set of long handled BBQ tools to remove the food. If you prefer, you can loosely wrap the foods in cheese cloth for easier removal.
If you don't have a seashore to dig a pit in, we have a few alternatives. The easiest is with a large charcoal grill. While you won't be able to fit as much, you can layer the food with seaweed to get the same effect. Another option is to use an metal garbage can or tub on the grill. Just add 2 to 3 inches of water to the bottom along with a cup of vinegar and several tablespoons of salt. Using a baking or cake rack at least 2" high to keep the food out of the water, start to layer begining with seaweed. Cover tightly to trap in the steam. Or, of course, you can use a large tub or kettle (or even several if necessary)on the stove top. With so many alternatives, not having a sand pit is not an excuse to miss out on all the fun a clambake can provide.
Use Caution: The fire, lobsters, steam, and all the rest are a natural attraction for everyone, especially children. Keep everyone at a safe distance from the fire and steam. Use the appropriate utencils for removing food from the fire and steam. Nothing ruins a great party faster than someone getting hurt.
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