How To make New England Clam Bake(Gr)
4 lobsters
8 ears corn
8 potatoes -- cut in half
24 top neck clams
8 hot dogs
24 jumbo shrimp
1 gallon ocean water
15 pounds fresh seaweed
1 bunch tarragon
1 bunch chervil
melted butter
Build a fire and cover with sandstone rocks (from the beach), or lava rocks. Cover with seaweed. Cover with chicken wire. Cover with more seaweed. Cover with lobsters, potatoes and herbs. Cover with clams, corn and shrimp. Cover with seaweed. If seaweed dries out wet it with ocean water. Serve on a large picnic table covered with news paper. Have large bowl of melted butter and lemon wedges on the table and a lot of napkins!
Busted by Gail Shermeyer <4paws@netrax.net> on Jul 12, 97
How To make New England Clam Bake(Gr)'s Videos
How to cook up a CLAM BAKE
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Easy New England Clam Chowder Recipe | The Frugal Chef
This New England clam chowder recipe is wicked easy to make. It is not health food but it is nice for once in a while. Creamy and loaded in flavor. Great for cold winter nights or as a starter for celebrations.
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Serves four
6 slices bacon -- cut into pieces
2 – 10 oz. (283 grams) cans of clams (baby or chopped)
1 – 8 oz. (236 ml) bottle of clam juice or 1 cup chicken stock
1 small onion – finely chopped
2 small celery stalks – finely chopped
About 1 tsp. of fresh thyme leaves
1/3rd cup (43 grams) all-purpose flour
10 baby potatoes – scrubbed and quartered or 1 large russet potato (peel and chop)
1 ½ cups cream
Salt & Pepper
Drain the clams and reserve the liquid. Mix the liquid from the can with the clam juice or chicken stock. You will have about 2 ½ cups of liquid.
Cook the bacon in a pot until crisp. Remove the bacon but leave the fat. Add the onions and celery to the pot and cook for 5 to 6 minutes until the onions are softened and translucent. Add the thyme and mix.
Add the flour and mix well. Cook, stirring constantly, for about 2 minutes. Whisk in the mixed liquids and whisk thoroughly until you have no flour lumps. Add the potatoes and most of the bacon. Leave some for garnish. Simmer the broth for 15 to 20 minutes until the potatoes are tender. Stir occasionally.
Add the cream and the clams. Mix well and heat through. Do not let it boil. Taste for salt and adjust if necessary. Add pepper.
Serve with some crisp bacon on top and a nice piece of bread. Enjoy!
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Amazing Champagne Butter Clams Recipe
These DELICIOUS Champagne-Butter Clams with Herby Sourdough Toasts from my new book are so easy to make and full of my favorite flavors. Perfectly cooked clams in a light champagne butter sause FULL of fresh herbs all served with dreamy sourdough toast baked with a compound butter. Thanks SO much to everyone who's already preordered a copy, and if you haven't pre-ordered one yet you can use the links below!
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How To Do Foil Baked Clams At Home
Watch How To Do Foil Baked Clams At Home from the leading how to video provider. This advice video will give you informative instructions to guarantee you get good at oven bake recipes, main dish recipes, seafood recipes, less than 1 hour, clams.
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New England Seafood Shacks
Mike Urban is an award-winning food and travel writer who is the author of four books: Lobster Shacks, Clam Shacks, The New England Seafood Markets Cookbook, and The New England Diner Cookbook. Mike is also a regular contributor to Yankee Magazine, and lives in Old Saybrook with his wife and kids.
The Best New England Clam Chowder In The World Is In Seattle — Dining on a Dime
This week on Dining on a Dime, host Lucas Peterson visits the country’s longest continually-running farmers market — Seattle’s Pike Place Market — to sample to award-winning clam chowder at Pike Place Chowder.
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