Monday, August 5, 2013

My New England "No Clam" Bake

Hey all! 

This weekend I did my own spin on a New England Clam Bake! I saw this process while watching Platinum Wedding’s on WEtv , a couple flew there entire bridal party, and guests overseas for a real New England Clam Bake, and I was entirely too fascinated with it. Those who are familiar with the process know that you cook the food outside, in a pit. I live in a condo, so I don’t think my fellow condo livers would have been happy about a fiery pit in our front lawn…so I cooked different elements in the kitchen : ). The typical ingredients for a New England Clam Bake would be potatoes, corn on the cob, lobster, clams, crawfish…and other veggies. I dont like clams. Hence the title New England "No Clam" Bake. I hear you can use whatever fresh seafood you want but here I used potatoes, corn on the cob, lobster, and crab legs ( yuuuum).

For a traditional clambake, the food is cooked in a fire pit lined with hot stones and layered with seaweed. Find a beach that permits open pit cooking and start digging. For the more non traditional…bust out those pots and pans, grab a glass of wine, turn on the tunes…and get to broiling!

New England "No Clam" Bake 

1.5lb. Fresh Snow Crab Legs
4  Fresh Lobster Tail ( Depending on how many you feed)
6 Medium Russet Potatoes chopped 
4 Fresh Corn on the Cob ( raw w/ husk still attached) 
2 Tbsp. Olive Oil
Italian Seasoning
4 Cloves of Garlic minced
1 Stick of Butter ( Melting Purposes)
Empty Bellys :)

1. Scrub your potatoes, and let them dry. You can pre set your oven to 350 F. Peel and chop them into small cubes. Put them into a bowl, with a lid. Pour 2 Tbsp. of olive oil in the bowl...along with your seasonings. I dont have an exact measurement...I usually just eye it. Cover the lid, and shake! Make sure your potatoes are coated well with boil the oil, and the seasonings. Spread them on a baking pan, pop em in the oven! ( 45 minutes)

2. While the potatoes are cooking, I usually pull the corn husk, clean them off, break them into halves and put them in boiling water. ( 20 Minutes)

3. Your lobster tails should be thawed in very cold water. They are thawed when both the head of the tail, and the actual tail can touch ends. Clean these off, and get out your cutting board, and a pair of nice sharp kitchen shears. Cut down the middle of the shell, stopping right before the tail. Flip the lobster over, and cut off the little fins. (awwe thats so sad) This is up to you...I cut them off because it made it a lot easier to break the meat from the vertabrae in the shell when it comes time to season and broil.  Once that is done, stick two fingers into the shell's end, and lightly pull the lobster meat up. Getting rid of the access crap, or whatever that gooey stuff is on the meat. Once this is cleaned pull the meat out of the shell until it gets to the tail. You are not pulling it out of the shell entirely, just enough to place the meat ontop of the shell for broiling. Lather with butter, and a small amount of salt and pepper. Throw it in the broiler for about 6-8 minutes. (This takes no time, so watch your timing!)

4. Your crab legs will take no time either. This is usually the quickest. I put mines into a boiling pot of hot water, while they are still frozen. This usually takes about 10 minutes.

Once all items are cooked, and your just about drooling, its time to plate your food, melt some butter, and chow down!


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