Return to Content

New England Clambake and Clambake Sauce

New England Clambake and Clambake Sauce
2 votes, 5.00 avg. rating (92% score)
by

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.

1. 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.

2. In firm sand, dig a hole 3 feet deep and 4 to 6 feet across.

3. 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.

4. 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.

5. 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.)

6. 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.

7. Cover entire hole with a wet tarpaulin or canvas, and anchor securely all around the edges with rocks so steam cannot escape.

8. 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.

9. Serve with lots of melted butter, and follow up with cold watermelon for dessert.

Clambake Sauce

Ingredients:

  • 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

Instructions:

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.

Updated Wednesday, June 5th, 2002
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: Summer Off the Beaten Path

  • 12 Best Places to Picinic
  • Acadian Pride in Northern Maine
  • Saying Goodbye to a Summer Home
  • Hidden Gems in the Upper CT Valley
Subscribe Today and Save 44%

Browse Similar Recipes

2 Responses to New England Clambake and Clambake Sauce

  1. Anonymous September 26, 2004 at 7:43 am #

    This clam/potato/lobster clam bake was experienced at a Samoan picnic and to add insult to injury they included other types of fish that they felt needed to be included, such as, red snapper, halibut and lingcod. Turned out to be quite a feast.

    However, I have had this recipe on occasion on my trips to New England and recommend it to all. However, if you are a type II diabetic, please refrain from dipping lots of the fish in butter. Especially if the butter is salted.

    John

  2. Matt Lewis October 27, 2007 at 9:57 pm #

    We did this on the stovetop and it was great fun, the experience was almost as good as the food was!
    I highly recommend it to anyone…

Leave a Reply

Comments maybe edited for length and clarity.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

2014-july-regsub-windowshade600x350