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So, you're having a clambake? Whether cooking on the shores bartender school of the ocean, in an outdoor grill, stove or in the comfort of your apartment, it is a great way to enjoy seafood New England phenomenal. Based on the tradition of cooking fish over hot coals buried in the earth Native American, is it grown in popularity over the years and can be enjoyed by all.
The first step is going to choose the ingredients. If you are lucky enough bartender school to have a store nearby that sells fresh lobster, clams and mussels, you can do so, but consider first if you need to transport your fresh fish to another location, and how it will package to keep cool. Another option is to buy fresh lobster on-line and have lobster shipped overnight to your location. If you buy your lobster online, make sure to plan ahead and place your order on-line prior to the date of your event. Make your order and you are on your way to a party!
Next, you will need to decide where you will do your cooking. If you are cooking in a public place, especially bartender school if you plan to dig a pit clambake, you will need permission from you local public car parks or government office. If you are cooking at home, you are ready to go. No matter where you are making your own kitchen, the idea is to generate bartender school steam while keeping your food packed together. Some renunciation is the use of charcoal and rely solely bartender school on the hot rocks and seaweed to produce enough heat and steam for the "cooking" food, but coal is perfectly adequate.
One of the fun things about doing a clambake is that you are free to choose what you like in your cooking. Recommend to only do lobsters and corn, or want to add a bit 'of everything. This is a time that can satisfy your personal preferences!
1 LB lobster shellfish, including one or more of: mussels, oysters, bartender school clams / steamers LB sausage (linguica, kielbasa or andouille recommended) 1/2 onion, bartender school cut into quarters 1 ear of corn beer, 2 cans or less, or water
Dig your own grave, making it wide enough and deep enough to hold the ingredients. Fill the hole with charcoal, light the fire and surround the coals with medium / large rocks. Do not cover the coal because it could put the fire out. Let the rocks are heated so that they are warm enough that a sprinkle of water will bounce off. If you are using a charcoal grill, remove the grate from the grill and follow bartender school the same instructions bartender school as for a well.
When the coals are burning brightly, they start layering your ingredients: seaweed, bartender school clams / oysters, linguica / sausage (if using), potatoes, corn, lobster, most seaweed and then a layer of wet burlap that you have thoroughly soaked in beer to help seal the moisture and keep the steam in progress. If you are using a grill, you will not need the canvas and can simply close the top.
You will need a larger dish that you can find. Do not worry if you do not have a fancy, expensive dish in which to cook your lobster / clam boil. The lobster pots inexpensive just great work. Depending on the size and is finding the ingredients you use, you can usually cook enough food for 2-4 people with one of these vessels.
Heat a tablespoon of butter in the pot and add the sausage and onion. bartender school Saute until the onion is softened and the sausage begins to cook through. Then add a layer of seafood. Pour in the beer and then place lobster bartender school and corn in the pot so that all the food is well packed in. Bring to a boil, cover the pot and cook for 12-15 minutes.
Serve the fish with plenty of melted bartender school butter, so everyone has enough for dunking steamers and lobster! Lemon wedges can be squeezed over seafood. Nothing completes a clambake or lobster bake like delicious New England clam chowder, cole slaw, and Boston baked beans.
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