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Clambake
The traditional clambake requires a secluded spot on a New England beach. We should all be so lucky! If you are near the beach (or if you want to drop a couple of tons of sand in your
backyard) try the clambake from Yankee Magazine
you'll see below. If you're not on a beach you can still jazz up your next clambake!
Have a lobster (depicted on a 3x4 sign placed on an easel) welcoming everyone. Visualize the lobster wearing a chef's hat, an apron, and a bandanna tied around its neck. In one claw, he is holding a spoon; in the other, a plate of clams. Have the lobster saying:
"We're happy as clams that you're here!"
(Your Name)
Make sure there are balloons tied to the easel to create more of a fun, colorful effect. If you are a little short on artistic talent
we'll be glad to make the sign for you. Call us at
(877) 514-8411 or email the Custom Queen.
A clambake is a very casual affair; however, you can create a fabulous centerpiece of a high pot with your name on the side. Hanging over the edge of the pot is a very colorful lobster and a clam.
In the background, a little steam coming up! To the left is another clam saying:
"It's time to clam up and eat!"
Again, the use of fall colored balloons will be great. Adorn the centerpiece table with shell-shaped confetti scattered over the cloth.
Help your guests get it in the mood with Beachcomber Hats and
sunglasses. If you need to light up the grounds think about using
Bamboo Torch Candles. Maybe
it's not exactly a New England feel, but they do work!
The party itself is all about eating. For some really great recipes try these recipes from the Food Network.
If you are looking for a traditional clambake dinner what better expert than Yankee
Magazine, the Magazine of New England Living.
This important regional feast requires the freshest softshell clams, native seaweed, corn, potatoes, lobsters, sand, and salt air. Here's how to build and cook a clambake, step by step.
- Locate a beach where clambake-making is permitted; you can build one elsewhere, but it won't be the same as one prepared next to the ocean. Assemble a group of friends to help with the digging -- and the eating.
- In firm sand, dig a hole 3 feet deep and 4 to 6 feet across.
- Line hole with roundish rocks, preferably dry ones about the size of an adult's head. Try to use all igneous rocks, or those that are nonporous and will hold the heat.
- To heat the rocks, build a fire in the hole, using driftwood or hardwood you've brought along. Allow at least 4 hours of burning to get rocks hot enough. To test the temperature, sprinkle salt water on random rocks; it should sizzle on contact with each rock.
- When rocks are white-hot, rake out wood and ashes. Cover the bottom rocks with 3 to 6 inches of wet seaweed. (The idea is to create as much steam as possible for
cooking.)
- Quickly add a layer of tightly shut clams (previously washed clean of
sand), another layer of wet seaweed, live lobsters, more seaweed, a layer or two of small new potatoes, more seaweed, a layer of unhusked corn, and a final thick layer of seaweed.
- Cover entire hole with a wet tarpaulin or canvas, and anchor securely all around the edges with rocks so steam cannot escape.
- Let clambake steam for approximately 1 hour. Periodically check under cover and poke down with a stick to see all the layers. The bake is done when clams are open, lobsters are bright red, and potatoes can be easily pierced with a fork.
- Serve with lots of melted butter, and follow up with cold watermelon for
dessert.
Clambake Sauce
- 1 pound butter
- 1 tablespoon salt
- 1 teaspoon Tabasco sauce
- 1 pint tarragon vinegar
- juice of 1 lemon
- 1/2 bottle (2-1/2 ounces) Worcestershire sauce
Melt butter in a saucepan. Stir in Tabasco sauce, vinegar, lemon, and Worcestershire sauce. Cover and simmer 5 to 10 minutes, until well blended and thickened.
Have fun, from the Party Girl and
the Party-ettes!
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