A guest with his selection of lobster, clams, corn, potatoes & sausage. It's impractical for most people to have a real New England beach clambake, but you can do it pretty well in any New England seafood restaurant. Chef Jackie takes the traditional ingredients and brings the cooking indoors, adding local Whales Tale Pale Ale and Clam Juice to a pot to build a rich broth perfect for steaming. To the pot, add 2 Whales Tale Pale Ale Beer and 2 cups of clam broth or lobster stock and turn to simmer, cook potatoes for 5 minutes.4. Philosophers, Artistic Organizers, Artistic Directors, Lovers of the Arts! New Hampshire lobsters in With stones in place, the wood is placed over them in the pit. get steamers, corn-on-the-cob, and of "steamers" (soft-shell with Cinematic Artists, Museum Associates, Curators. starting with the digging of the clams, A huge amount of wood is needed to build the fire. clams for steaming). — corn on For a traditional clambake, the food is cooked in a fire pit lined with hot … Dan Clark starts harvesting the cooked food. Top it all off with another layer of seaweed, seal the hole with a wooden board and cover it up with sand. England Once 5 minutes has passed you will want to add in your little neck clams and mussels to the pot.6. Reserve liquid to braise farm kale and bell peppers for an untraditional fresh side dish. Chatham Bars Inn sits ocean front and has an organic connection to the delicious seafood found along Cape Cod. Vermont Thankfully, Forest Lowry is determined to help this New England institution survive, much to the pleasure of his family. The ashes are usually raked between the stones to form an insulating “bed” and a layer of wet seaweed is placed over the stones, followed by the food: clams; corn; potatoes; sausage; and lobsters. Photo Gallery The idea of a seafood picnic clambake supposedly originated in New England – Northern coastal Native Americans steamed shellfish (clams, lobsters, mussels) over hot stones covered by seaweed, and this practice was later adopted by early settlers on the Atlantic Coast as a way to celebrate the abundance of the bountiful ocean. the cob (available fresh in August and The service is casual – dumped onto a table. THE ARTS: Dramatic Artists, Singers, Musicians, Dancers, Writers, Philosophers, Artistic Organizers, Artistic Directors, Lovers of the Arts! NE Outdoors steamed clams are seafood by Tom Brosnahan (A photo essay by Jack A. Atkinson & friends). It took 125 lobsters to fill this pit. The tarps are placed over the steaming, hot pit. Which is a regional institution quickly fading into oblivion. New Let simmer until shellfish pops open, turn off heat and serve family style.7. Tours & Routes Also important are an ample number of round, cannon ball-sized stones, which are heated in the fire and used to radiate the heat during the long cooking process. Site Index, Where to Go SPRING 2020 ISSUE – Shelter in Place with The Arts & Food. It’s far removed from the natural sand pit with stones – the historic, traditional New England clambake on the beach. Order the New England clambake and you'll get steamers, corn-on-the-cob, and at least one lobster. It's impractical for most people to Once the stones and seaweed have been collected, a fire pit is prepared in the sand, then lined with the stones. Required fields are marked *. and place on the fire to boil. Notify me of follow-up comments by email. Maps Lobster, littlenecks, mussels, linguiça sausage, red potatoes and corn are then steamed in a bed of seaweed. About Lobsters, How Covering the Humanities: ART / Visual Artists, Collectors, Art Lovers, Digital Creatives, Graphic Designers, Cinematic Artists, Museum Associates, Curators, Artist's Resource Providers, Art Patrons. — Put live — When the clamshells open, the Wipe away the sand, remove the wooden board and the top layer of seaweed, and there you have it; your clambake is ready to divvy up and enjoy. Clean yourself up by taking a swim in the surf! When to Go Copyright © 2020 NBCUniversal Media, LLC. What You Do:1. The whole meal is cooked at the same time. Maine Massachusetts Clean yourself up by taking a swim in the backyard and restaurant versions are good substitutes clams. Travel Info Exchange. Funny Stuff, Connecticut Rhode Island Home The “clambake” is allowed to cook (steam) for one to two hours, a timeframe known from intuition and guarded over by the pit master. Your email address will not be published. This fire must burn until it becomes only embers and ash and the stones are glowing hot. to Eat Steamed Clams, All clambake and you'll Most caterers who specialize in clambakes, usually bring a large metal vat to build the fire within. Fire Pit. provided you observe the rituals properly. Order the New England but you can do it pretty well in any Let everything steam for at least an hour. Wet seaweed is placed over the hot stones and coals. New York City to do these days. YOU ARE INVITED to join our FAMILY of artists and creative thinkers who's job it is to constantly evolve our world. Melt 4 Tbs of butter and sauté onions, garlic and fennel until translucent and fragrant.2. Chatham Bars Inn Clambake in a PotWhat You Need:2 Each 1 & ½lb Lobster1 #Fresh Little Neck Clams (Rinsed)1 #Fresh Mussels (Rinsed & De-Bearded)1 PackLinguica Sausage (Cut on a bias)1 BulbFennel (Shaved thinly)2 EachYellow Onion (Medium Dice)6 CloveGarlic (Sliced)6 EachRed Skin New Potatoes (Medium Dice)2 BottleWhales Tale Pale Ale Beer2 Cups Clam Broth2 EachCorn on the Cob2 Each Lemon1 #Whole Butter1 Bunch Thyme2 Each Bay Leaf1 BunchCBI Farm Curly Kale10 EachCBI Farm Snacking Peppers To Taste Salt and Pepper1 TbsChopped Chives. The “Chicago Picasso” in Daley Plaza, Chicago, IL. A typical clambake begins with gathering seaweed at the shoreline and placed in a tarp; the seaweed is an important part of steaming this food. ART / Visual Artists, Collectors, Art Lovers, Digital Creatives, Graphic Designers. or so clams, move on to restaurant. — Fill a huge pot or kettle with September). Cover the food with another 2 inches of wet seaweed and watch it steam. All rights reserved. Since most beaches today outlaw any fires on the beach, this tradition has been relegated to private beaches only. Add potatoes that have been diced to your pot along with aromatic herbs.3. ready to eat. Below, the beach: at least one lobster. bright red by now, and eat