The culinary definition of August in New England is undeniably the clambake. Chaz Fable, Executive Chef for Stew Leonards in Norwalk, is a resident authority on the meal. "The secret to a great clambake is to start with fresh, local ingredients," says Chef Chaz."At Stew's, our lobster comes in daily from the cold waters off the coast of Maine. The colder the water, the better the lobster is.
Hungry guests and the right ingredients are all you need for a successful clambake. These, and Chef Chazs tips for create a clambake at home.
Not in Norwalk? No problem. You can find tips for picking the perfect ingredients for your clambake at any Stew Leonard's location, including the Yonkers, NY store.
Chef Chaz recommends the following quantities per personfor your clambake:
1 ½ pound lobster
½ pound steamer clams or mussels
1 ear of corn
½ pound of new potatoes (red or white)
½ - ¾ pounds of seaweed or rockweed
To replicate a classic clambake indoors, start by boiling the potatoes for 15 to 20 minutes until tender. Drain well and cool in refrigerator. Pour one inch of water into a clam-steamer or large kettle. Divide the seaweed/rockweed into four equal parts. Line the bottom of the steamer with one quarter of the seaweed/rockweed. Place the lobsters on top and then the second portion of seaweed on top of the lobsters. Cover and steam for 8 minutes. Add the clams and corn, then the third layer of seaweed/rockweed on top. Cover and steam for 5 minutes or until the clams start to open. Add the cooked potatoes and scatter the remaining seaweed/rockweed on top. Cover and steam for 3-4 minutes. Total cooking time is 16-20 minutes.
Do you have a favorite clambake recipe to share? Let me know here.
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