New England Clambake In A Kettle Recipes

NEW ENGLAND CLAMBAKE IN A KETTLE

Steps:

• The above ingredients are the average you should add for each person.
• Put fish, potato, onion, and pork sausage on a square of cheesecloth, fold up to make a pouch and tie with kitchen string.
• Put 1 to 1 1/2 inches of water into a large pot. Add steamers, littlenecks and/or mussels, hot dog and chourico. Leave husks on corn. Place corn on top of steamers. Place pouches of potatoes and fish on top of corn. Top with lobster. Cover.
• Place on high heat until steaming, then lower heat and cook until the lobster is red. Time varies with the amount of ingredients. A bake for six takes about an hour.
• TIP: Usually a potato placed on top of the whole boil helps to determine when the boil is done. If the potato is tender to fork touch, the rest of the food is cooked.

NEW ENGLAND CLAMBAKE

Steps:

• Put the potatoes and the chicken thighs in a large pot. Cover with salted water and boil, skimming and discarding any scum that rises, for about 25 minutes or until the potatoes are soft and the chicken thighs are cooked through. Drain and set aside.
• In the meantime, light the fire using hardwood charcoal. Place the corn in a large bowl of water and soak thoroughly, about 20 to 30 minutes.
• When the coals are red in the center with ash around them, the fire is ready. Put the lobsters and corn on the rotisserie grill. Arrange the potatoes, chicken, and sausage on top of the grill and top with the clams. Cook for 45 minutes. Serve with melted butter.

NEW ENGLAND STYLE CLAMBAKE

Steps:

• Dig a whole in the ground approximately 2 feet wide, 4 feet long and 18-inches deep.
• Line whole with stones and heat for 2-3 hours using wood and/or charcoal.
• After 2-3 hours, remove coals and embers from stones and place 1/2 bushel fresh seaweed on top of the hot stones.
• **REMEMBER: the stones must be extremely hot to achieve adequate steam to cook.
• Now, work quickly to layer food on top of seaweed. Spread food evenly over each other in layers.
• First, place soft shells clams on seaweed;.
• Next, little necks;.
• Next, sausage and fish; To make it easier for removal, place these ingredients in a cheesecloth bag.:.
• Next, whole peeled onions, sweet and white potatoes;.
• Finally, place Lobsters on top of all.
• Cover food with clean white wet cloth and place remaining seaweed on top of cloth.
• Now, cover entire back with a wet tarpaulin, sealing steam in created by hot stones and seaweed.
• Only allow a samll amount of steam to escape to relieve pressure.
• Allow bake to cook 1 or more hours until potatoes are soft.

NEW ENGLAND CLAMBAKE IN A KETTLE

Steps:

• The above ingredients are the average you should add for each person.
• Put fish, potato, onion, and pork sausage on a square of cheesecloth, fold up to make a pouch and tie with kitchen string.
• Put 1 to 1 1/2 inches of water into a large pot. Add steamers, littlenecks and/or mussels, hot dog and chourico. Leave husks on corn. Place corn on top of steamers. Place pouches of potatoes and fish on top of corn. Top with lobster. Cover.
• Place on high heat until steaming, then lower heat and cook until the lobster is red. Time varies with the amount of ingredients. A bake for six takes about an hour.
• TIP: Usually a potato placed on top of the whole boil helps to determine when the boil is done. If the potato is tender to fork touch, the rest of the food is cooked.