Down East Clambake

another fresh seafood idea

(printer-friendly version)

Per serving:

  • 8 to 12 cherrystone clams
  • 6 to 8 large shrimp, in shells
  • 1 medium sweet potato
  • 1 ear sweet corn, in husk
  • 2 small onions
  • 1 chicken thigh
  • salt
  • freshly ground black pepper
  • mesh bag or 18 x 24-inch piece of cheesecloth

Scrub clams with stiff brush under cold, running water. Rinse shrimp. Scrub potatoes with stiff brush. Pull husks back on corn but do not remove husks. Remove silks and replace husks. Peel onions. Rinse and dry chicken. Sprinkle with salt and pepper.

Place ingredients in bags or cheesecloth. Use ties for bags or tie opposite ends of cheesecloth together. Place on steamer rack over boiling water. Cover and steam until potato is done, about 50 minutes to 1 hour. Serve with bowls of melted margarine, salt and pepper.

Note: You can add dressed hard crabs, if you like, or substitute them for shrimp. Obviously, shrimp are always overcooked in a clambake. Regular attendees at clambakes don’t object. You can, however, avoid the problem by steaming the shrimp separately and serving them along with the clambake. Most clambake recipes call for ¼ of a chicken, but since this is such a large meal, we substituted chicken thighs. This provided plenty of seasoning for the other ingredients.

From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas

Contributed by Joyce Taylor

One response to “Down East Clambake

  1. Pingback: Seafood Sightings: May 23, 2012 | Mariner's Menu

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