One of the dishes that I have pursued for years, while living in the States, after seeing him on TV and magazines, and 'was definitely the clambake. Yet not 'hard, and' a simple dish of steamed vegetables and fish ... but it has its charm if done in the right way. The clambake and 'typical of New England, a region famous for the freshness and the quality' of fish and shellfish and lobsters above.
The original method of cooking corporate catering - and it 'the part that struck me so much - and' steaming in a hole dug in the sand, using stones as heat transfer fluid and the algae to cover everything, alternado fresh fish, mostly 'shellfish and lobster or shrimp with ears of corn, potatoes, carrots and sometimes even the chorizo. Usually, corporate catering it covers the whole with wet jute sacks in seawater, in order to allow an optimal cooking. It takes several hours before everything is cooked, but after that ... and 'a feast for the eyes and the palate !!!
The version that I propose, taken from the magazine Martha Stewart, and 'a great alternative to do at home on the stove, but you can' do - always using a deep pot (I used the pot for the pasta with lots of basket colander ) - even at the campsite or at the beach (if there 'permission to turn on the burners).
The secret to the success of this dish and 'add ingredients in precise, those that cook more' long ones by cooking more 'short. The algae are optional, but if you find them, definitely more aggiungerando '"taste of the sea" at all.
How dose of ingredients corporate catering will carry the original version of the recipe, which serves 8 people. But I adjusted my way and I did not use live lobsters, 'cause I do not have the courage to kill, so I took the lobster tails (one each). By the way, I forgot to put the Spanish sausage, but not 'I missed!
According to tradition, when cooked, should be served on a table covered with sheets of newspaper, no cutlery, it 'plates, so that' alal end, any leftovers should be "wrapped" in sheets corporate catering of newspaper and thrown away, no mess nothing !
X 8 Ingredients: 2-3 medium onions, cut into quarters 6 cloves of garlic 1 bottle of beer 1 cup water fresh seaweed (optional) 700 g new potatoes 450 grams of dried sausage, chorizo, sliced coarse salt 3 lobsters (I used 1 lobster tail per person) 36 littleneck clams / clam 4 ears of corn, 1 kg mussels 700 gr prawns in shell 2 tablespoons butter (optional) 2 lemons, cut into wedges
At this point all the ingredients should be cooked. Carefully remove from the basket and place in a large ciotlo well. Strain the liquid and that is' formed on the bottom of the pot and let mix a tablespoon of butter, if desired. Pour on the plate with shellfish and serve with lemon wedges.
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