Firehouse Clam Bake New England Style So Tasty

Wednesday, July 31, 2024

Firehouse Clam Bake New England Style

"Growing up alongside the Eastern seaboard in Rhode Island, seafood is a staple of the kingdom! This is a top notch recipe that is ready right on the beach!! A lot of work, however well really worth it! You'll need to acquire quite a few stones and seaweed for this dish."

Ingredients :

20 small (1 pound) lobsters
20 pounds clams in shell, scrubbed
10 pounds mussels, wiped clean and debearded
10 pounds cod
20 white potatoes
20 candy potatoes
20 ears sparkling corn
5 pounds bratwurst
5 pounds hot puppies
five pounds beef sausage
3 kilos sweet onions

Instructions :

Prep : 3H30M	Cook : 40M	Ready in : 5H

At the seashore dig a hollow in the sand with the approximate proportions: width = 2 toes, length = four ft, depth = 1-half ft. Line the hollow with stones from the seaside. Build a fireplace internal of the hollow and cover with rocks from the beach. Heat the stones for 2 to 3 hours.
Remove coals and/or embers from the hollow. Arrange hot stones flippantly across the lowest of the hole. Place sparkling half bushel seaweed (wet) on top of the hot stones.
Working fast layer the meals on top of the seaweed, the meals should be layered calmly on top of every different in the following order: clams, mussels, fish, sausage, hotdogs (wrapped in cheesecloth), onions, potatoes (white and candy), corn, and sooner or later lobsters.
Cover food with a easy, wet fabric. Place final seaweed on top of fabric.
Cover whole hollow of meals with a moist tarpaulin, sealing the steam created by way of the new stones and seaweed in. Allow a totally small quantity of steam to get away to alleviate pressure. Let bake cook dinner for 1 or extra hours. The bake is finished whilst the potatoes are gentle. Serve bake with melted butter to dip the seafood in and lobster crackers. Don't forget napkins -- you'll want 'em!

Notes :

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