Firehouse Clam Bake New England Style Recipes

Steps:

• Put the potatoes and the chicken thighs in a large pot. Cover with salted water and boil, skimming and discarding any scum that rises, for about 25 minutes or until the potatoes are soft and the chicken thighs are cooked through. Drain and set aside.
• In the meantime, light the fire using hardwood charcoal. Place the corn in a large bowl of water and soak thoroughly, about 20 to 30 minutes.
• When the coals are red in the center with ash around them, the fire is ready. Put the lobsters and corn on the rotisserie grill. Arrange the potatoes, chicken, and sausage on top of the grill and top with the clams. Cook for 45 minutes. Serve with melted butter.

Steps:

• At the beach dig a hole in the sand with the approximate proportions: width = 2 feet, length = 4 feet, depth = 1-1/2 feet. Line the hole with stones from the beach. Build a fire inside of the hole and cover with rocks from the beach. Heat the stones for 2 to 3 hours.
• Remove coals and/or embers from the hole. Arrange hot stones evenly across the bottom of the hole. Place fresh 1/2 bushel seaweed (wet) on top of the hot stones.
• Working quickly layer the food on top of the seaweed, the food should be layered evenly on top of each other in the following order: clams, mussels, fish, sausage, hotdogs (wrapped in cheesecloth), onions, potatoes (white and sweet), corn, and finally lobsters.
• Cover food with a clean, wet cloth. Place remaining seaweed on top of cloth.
• Cover entire hole of food with a wet tarpaulin, sealing the steam created by the hot stones and seaweed in. Allow a very small amount of steam to escape to relieve pressure. Let bake cook for 1 or more hours. The bake is completed when the potatoes are soft. Serve bake with melted butter to dip the seafood in and lobster crackers. Don't forget napkins -- you'll need 'em!

Steps:

• The above listed clams are 3-6 5 oz cans! (would not let me list it that way!).
• Saute, onions, celery and garlic in the oil and butter until soft. Add dry seasonings and flour. Stir well.
• Remove from heat and slowly whisk in the milk and Vermouth. Return to heat and cook whisking until thickened.
• Add 3/4 cup of the cheese as well as the parmesan. Stir until melted. Turn off heat and add the potatoes. (I like to use the Cubed Southern Style Hash Browns). The mixture will be very thick at this point.
• Place cottage cheese and clam liquid in food processor or blender and buzz until no curds remain. Add this and the clams to the potato mixture and stir well.
• Pour into a greased 9x13 casserole and sprinkle remaining 1/4 cup cheese over the top. Bake at 350°F 30-40 minutes until the potatoes are soft.
• Garnish with chopped parsley.

Steps:

• Dig a whole in the ground approximately 2 feet wide, 4 feet long and 18-inches deep.
• Line whole with stones and heat for 2-3 hours using wood and/or charcoal.
• After 2-3 hours, remove coals and embers from stones and place 1/2 bushel fresh seaweed on top of the hot stones.
• **REMEMBER: the stones must be extremely hot to achieve adequate steam to cook.
• Now, work quickly to layer food on top of seaweed. Spread food evenly over each other in layers.
• First, place soft shells clams on seaweed;.
• Next, little necks;.
• Next, sausage and fish; To make it easier for removal, place these ingredients in a cheesecloth bag.:.
• Next, whole peeled onions, sweet and white potatoes;.
• Finally, place Lobsters on top of all.
• Cover food with clean white wet cloth and place remaining seaweed on top of cloth.
• Now, cover entire back with a wet tarpaulin, sealing steam in created by hot stones and seaweed.
• Only allow a samll amount of steam to escape to relieve pressure.
• Allow bake to cook 1 or more hours until potatoes are soft.