Sizzling Summer Clambakes

Summer Clambake

Sunny days and lots of fresh seafood make summer the prime time for entertaining. So bring out the shellfish and bring on the clambakes to spice up the barbeque! No matter where you live, a clambake makes a great summer party. While traditional clambakes are associated with sand and surf, your kitchen or patio can work just as well.

All you need are the right ingredients and some good friends (with big appetites).

A clambake can work for you, no matter where you live. I have a few finger-licking good versions for you to follow. You can either choose the easy, one-pot party meal to cook at home or grill on the beach. Or, if you’d rather spend your time sipping Island cocktails, a nice glass of white wine or refreshing cold beer, order all the ingredients online and you’ll be party-ready in under an hour.

Just follow my “Gourmet the Easy Way Tips” tips to be the ultimate summer host.  

Setting the Bait: Decor

Set your tables with simple red and white checkered tablecloths and napkins. Bring large picnic style blankets to a party at the beach or lay the blankets out in your backyard for an authentic clambake feel.

If your party is at home, bring a little bit of the shore to your table by decorating with paper pirate scrolls, seashells, ship's wheel, hemp ropes, and fishing nets. You can find these items at a local craft or party store.

Aaaarrr, A Piratey Clambake

• Scatter shells on top of your table, drape ropes on the backs of chairs, and hang nets off the ceiling or porch rails and fill the nets with plastic fish, crabs, and starfish.

• Fill vases with white daisies or tall, ornamental grasses make for perfect centerpieces.

• Add the sound of the surf to a party at home with an ocean soundtrack.

• Set a beach pail and shovel at each place as a party favor. Fill each one with oyster crackers, Old Bay seasoning, a lobster claw cracker and moist wipes.

For more summer fun and decorating tips, check out my article on a Sizzling Backyard Barbecue!

Cooking Tips

• To use the fast cooking steam to its best advantage, layer seafood and vegetables, enough for six generous servings in a deep pot or canning kettle.

• Dense red potatoes or sweet potatoes go in first – placed on a steamer rack so they won’t get soggy. Ears of corn line the edge.

• Then layer on the seafood and the clams, loosely wrapped in cheesecloth on the top.

• Douse with beer or white wine (nonalcoholic versions are available) and cover everything with a layer of cornhusks or, if you live near the beach, seaweed to seal in the briny flavor.

Clambake Tips

• To rid clams of any sand, soak them in a large bowl of cool water with 2 teaspoons of salt and 2 tablespoons of corn meal. Repeat after 30 minutes two or three times.

• Keep live shellfish alive and cold until cooked. Transport to your picnic site in a cooler with plenty of ice. Lobster and crab will move when touched, while clams and mussels will close their shells.

•  Avoid cross contaminating cooked seafood with uncooked seafood. Use separate cutting boards, dishes and utensils for raw and cooked.