| New England Clam Bake |
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A typical clam bake begins with a few trips to the shore line to gather fresh Seaweed , an important tool in cooking the food. Seaweed that is collected should be in area that is not Protected under the National Parks Service and free of pollution. Be sure to bring a container of that will hold both the seaweed and a fair amount of sea water that is necessary to keep the seaweed fresh. It is recommended that the seaweed is gathered the morning of the clam bake to ensure freshness. Another important tool in this method of cooking are stones used for cooking. These stones will usually consist of Granite and other stones found near the shore line, where the best stones for the clam bake can be found. A smooth and even rounded stone allows for more even distribution of heat and will resist shattering at the high temperatures necessary for a clam bake. Lastly, like most other methods of Steaming , a cover is necessary to allow the trapped heat and steam to thoroughly cook the food, especially seafood and raw meat. Canvas tarps or potato sacks are usually used for this purpose. With stones and seaweed collected, a pit is prepared for the fire which will heat the stones for cooking. Some prefer to simply start a fire within the pit, while others will line the edges with flat stones to provide support for a Rebar grill to place the stones on, while still others prefer to use a pit dug out on the beach so that the pile may be covered to "bake" under the sand. The stones used for cooking are then placed in the center of the pit and a fire is started, although the exact method of heating the stones varies greatly from one method to another. The fire must burn until the stones inside are glowing hot, but not for too long, so care must be taken to ensure the fire will burn out shortly after this optimal cooking temperature is achieved. The ashes are then swept off of the stones and raked between them. A layer of seaweed is place over the stones, followed by traditional regional foods such as Clam s, Mussel s, Quahog s, and Lobster s. Side dishes usually include Potato es, Corn on the cob, Linguica , Carrot s, and Onion s. Additional layers of seaweed and food are piled on top and the entire mound is covered with canvas that has been drenched in the sea water to seal in the heat and provide additional steam. Some may prefer to use Beer to soak the canvas. The food is allowed to cook for several hours, when the canvas and seaweed is removed and the food is served. Since many locales outlaw building fires on beaches these days, most people cook this dish in a large pot. This is known as a New England Clam Boil . There are some caterers that specialize in clam bakes done on beaches. EXTERNAL LINKS |
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