Clam Bake

Clam Bake Ingredients

10 Cherrystone clams	3 Heads Roasted Garlic
5 lb Soft-shell clams	10 Ears corn; broken in half
3 lb Butter	5 bn Fresh thyme
3 c Chopped leeks	1 Summer bluefish
5 lg Chefs potatoes	4 c Olive oil
3 lb Spicy sausage	5 Brown eggs
5 Maine lobsters; (1 1/2	2 ga Fresh or sea water

Instructions for Clam Bake

MMMMM--------------------NECESSARY EQUIPMENT------------------------- 30 Inches high x 15 inches tall -wash tin 30; ( baseball -size) ; round stone 10 lb Rockweed; (seaweed ) 2 Pie tins The ingredients listed are suggested. Feel free to use whatever ingredients your party likes and has available. This technique is for an indoor clambake. Optimally, a clambake is held on the beach in a rock lined sand pit in which a fire has been going for hours and the red embers have heated the rocks to over 400 degrees. Placing the large wash tin on a few lit burners on the stovetop can create a similar effect. Place rocks down first. Let heat for 15 minutes. Once rocks are hot, place seaweed on rocks then begin to insert the clams. Place one pie tin above the clams. Place leeks and butter in the tin, cover with the second tin. Continue adding rest of ingredients. Pour 2 gallons of fresh water (or sea water if possible) over entire tub. Cover tightly and let steam and cook for at least 20 minutes. When eggs on top have become hard-boiled, the rest of ingredients should be cooked as well. Plate and eat. Yield: 10-15 servings Converted by MC_Buster. Per serving: 19108 Calories (kcal); 1988g Total Fat; (91% calories from fat); 201g Protein; 217g Carbohydrate; 3736mg Cholesterol; 13726mg Sodium Food Exchanges: 12 Grain(Starch); 21 1/2 Lean Meat; 7 1/2 Vegetable; 0 Fruit; 393 1/2 Fat; 0 Other Carbohydrates Recipe by: IN FOOD TODAY SHOW #ING209 Converted by MM_Buster v2.0n.

Main Ingredient: ClamCuisine: Uncategorized

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