Cooking Index - Cooking Recipes & IdeasWest Coast Style Clambake Recipe - Cooking Index

West Coast Style Clambake

Type: Fish, Shellfish
Courses: Main Course
Serves: 4 people

Recipe Ingredients

1 1/2 lbs 681g / 24ozSeaweed - (optional)
12 lbs 5448g / 192ozRed potatoes - (abt 1 1/2 lbs) - scrubbed (small)
6 lbs 2724g / 96ozWhite onions (abt 3/4 lb) - peeled (small)
6   Corn ears - shucked, husks
  Reserved, silk discarded
1/4 teaspoon 1.3mlFreshly-ground black pepper
1/2 teaspoon 2.5mlSalt - (if not using
  Seaweed)
4   Fresh basil sprigs
  (or 1/2 tspn dried basil)
2   Live Dungeness crabs - (abt 1 3/4 lb ea)
2 lbs 908g / 32ozLive clams - scrubbed
2 lbs 908g / 32ozLive mussels - scrubbed, debearded
3 cups 711mlBeer - (2 12-oz bottles)
  (or substitute 3 cups dry white wine)
  Lemon Butter
  Spicy Mayonnaise
  Lemon Wedges

Recipe Instructions

Preheat an outdoor grill.

Place a metal steamer rack in the bottom of a 16-quart pot at least 10 inches in diameter. If using seaweed, place half of it on and under the steamer rack. Add potatoes (reserving 1 for the top as a "tester") and onions. Stand corn along edge of pot, stem end down. Sprinkle with pepper, salt (if using) and basil.

Add the crabs. Place clams, tied loosely in cheesecloth, and mussels, also tied in cheesecloth, over the crabs. Place the "tester" potato on top. Pour beer or wine over. Place a layer of seaweed and/or corn husks on the top and cover with the lid.

Place the pot on fire grate over a white-hot fire (adding more briquettes first, if necessary) or on a stove over high heat. Cook until a strong gush of steam escapes (about 12 minutes on the stove, about 35 minutes on the grill).

Reduce the stove heat to medium-high (leave the outdoor fire as is) and start timing. Steam-cook for about 15 minutes, or until the "tester potato" is tender and the crabs are bright red.

Discard the seaweed and/or corn husks. Arrange the crabs and other ingredients on a large serving platter. Serve with Spicy Mayonnaise and/or Lemon Butter and lemon wedges.

This recipe yields 4 servings.

Source:
Simply Seafood (recipe archive) at http://www.simplyseafood.com

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