Learn how to host a clambake party at home or on the beach! A classic Maine lobster bake “…the most colorful, joyous and festive of American feasts.” bakes are fun, memorable, and informal. It’s also a lot of work!bake prepared the old-fashioned way is steamed in seaweed and ocean water. Food writer, Craig Clairborne called the
The tradition of the clambake goes way back to our Native Americans who taught the settlers the art of steaming fresh on the shores of New England. The New England clambake is generally credited to the Wampanoag Indians, indigenous to Cape Cod, Massachusetts. The Wampanoag generally did not eat , but used it as bait to catch local fish. Native oysters, , and locally cultivated corn and squash would all key ingredients to their bake. A typical modern clambake consists of , , mussels, potatoes, and corn. Fish, sausage, chicken, are also commonly used by bakemasters. Today this ancient form is enjoyed wherever there is blue ocean, sandy beaches, and live Maine lobsters.
Traditional Clambake Party
The art of preparing a traditional pit-dugbake is still practiced by a few local bakemasters. It takes a lot of hard work and patience since it’s a day long affair. If you own your own beach, or there are no local restrictions for open fires you are in luck. bakes have become popular culinary experience because they feature lovers favorite entrée–Maine .
Clambake Party Menu
The main ingredients for a traditional mussels, corn in the husks, new potatoes, onions, and even sausages (such as kielbasa or chorizo). For the bake you will also need fire wood, smooth rocks, rockweed seaweed, a canvas, tarp or potato sacks to trap the steam.bake, besides live Maine , include: fresh or
STEP 1: Walk the beach in the early morning with friends and gather up some fresh seaweed, drift wood to build your fire, and rocks to line the bottom of your pit.
STEP 2: Dig your pit and line the bottom with large rocks. Top your rocks with your drift wood.
STEP 3: Build a fire on top of the stones. Tend to your fire until the rocks become red hot. Make sure the stones are hot enough to glow or at least spit back ocean water.
STEP 4: Rake off as much ash off the rocks as possible, and pile a layer of seaweed on the rocks.
STEP 5: Layer the rocks with potatoes, corn, onion,, and live . Top with more seaweed and cover with a tarp or a potato sack drenched in seawater.
STEP 6: Bake yourfor at least two hours. A good sign the food is cooked to perfection is to check the potatoes first. If they are soft, your bake is done.
Gather with friends and family and dig in. Serve your steamedand bright red with melted and fresh lemon wedges. Don’t forget the crackers and forks.
Maine Lobster Bake at Home
No beaches near you? No problem. You can have a mini bake in your backyard on the. No fire permits necessary and you don’t have to dig a hole and start a big wood fire. It is faster and more convenient to heat up charcoal briquettes than rocks in the sand! Besides if your not a bakemaster, getting all your food cooked evenly on an open fire takes a lot of practice. You can bake a combination of , , ears of corn, and red potatoes.
First, soak some seaweed in a bucket of water. Next, wrap your freshin a cheese cloth with a layer of seaweed and a splash of water. Wrap this up tight in a packet of aluminum foil. on the at medium heat for approximately 40 minutes with the cover closed. When your potatoes are soft, your bake is done!
Some good choices forinclude watermelon slices, strawberry shortcake or blueberry cobbler.