Connecticut Clambakes Cooking Techniques

With Connecticut clambakes, seafood parties can be great. Besides being the tasty food they are, clambakes can also refer to an outdoors gathering of people entertained by luscious and healthy seafood meals with fresh vegetables. It can be adapted into any formal or informal event - family reunion, corporate meeting, wedding party, or just a romantic dinner for two.

The hands-on eating lends itself to a casual atmosphere which makes it a terrific icebreaker when meeting new people. Plainly put, clambakes are fun! And with summer’s approach, it is the perfect moment to get the water boiling.

Traditional clambakes were held at the beach as food was cooked over a steady fire. Nowadays, local laws prohibit beach fires, so clambakes are prepared over a more efficient propane burner, but the traditional atmosphere still exists.

Different kinds of foods may be included in the clambake. Some party hosts even serve quahogs (hard shelled clams) for starters. Others also have steamers (soft shelled clams) dipped in butter and a salty broth. Others also prefer their clambakes to include clam chowder, shrimp, and mussels. Corn on the cob, potatoes, salads, stews, and cornbread are some of the popular accompaniments. As for dessert, ice cream is considered the most popular. With all the many food additions and accompaniments, the lobster bisque is still the most important part of the clambake.

The original clambake method is prepared over a pit along the coast that is two or three feet deep. The pit is then lined with rocks and a large fire that would reach 400 degrees F is set on top of these rocks. Wet seaweeds are then lined on the rocks, layered with potatoes, corn in the husk, and even more seaweeds. The pit is then lined with a tarpaulin which is weighted down with rocks. The clambake is then steamed for about three hours.

For a simpler clambake method, you can steam the clams and accompaniments on the stovetop. For the most authentic indoor version, you can place rocks in a large metal washtub across a couple of stovetop burners. Layer in seaweed and clam, and pour in a couple gallons of seawater and then bring to a boil and steam for 20 minutes to reproduce the briny flavor of beachside clambakes.

But if you think seawater and seaweed are making things complicated, how about having a clambake on your grill over hot coals? This way, it will help boil the live lobster and potatoes first as they take the longest time to cook. The clams and corn will be cooked through the grill’s heat.

For an even more stripped-down version of Connecticut clambakes, forget about the grill. Put the clams in a pot on the stove, perhaps with corn and chorizo, or with aromatics such as shallots and saffrons, and steam until they open. Though you won’t probably experience the original cooking methods of Connecticut clambakes, the best part is that you still get to enjoy the healthy and unique way of partying.