Clam Bake

CLAM BAKE

Servings: Many
Time: 2-3 hours
Difficulty: Moderat
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Don Schaeffer’s clam bake special. His version of the classic shore experience.

Ingredients

2 to 3 gallons cold water
10 dozen middle neck clams (best if purchased already washed)
2 chicken split fryers cut into quarters
4 to 6 potatoes (mix of white and sweet/yam)
6 ears corn on the cob (if in season)
2 onions
4 to 6 stalks celery
1 bunch parsley
1 or 2 sticks butter

Directions

Prepare source of heat for the bake – stove top, outside ground fire, propane burner, etc.
Fill bottom section of clam cooker approx 1/3 full of water.
Load 10 to 12 clams per bag into clam bags (cheesecloth) and load the filled bags into the kettle or separate kettle sections.
Layer the potatoes, chicken, and corn on top of the clams.
Put the onions, celery, and parsley in a cheesecloth bag and place bag on top of one of the kettle sections.
Monitor cooking progress. Rotate the upper kettles in the stack to even out the cooking progress.
Continue monitoring – clams will open and start to develop curled edges to suggest they are done. At this point check randomly to assure even cooking. And, test a couple clams for conclusive determination. Also, if you can easily pierce the potatoe(s) with a fork, cooking is,probably complete. Placing a potato at the top of each section is helpfu when monitoring the cooking progression.
Melt the butter for those who like to dip clams.
Serve. Clam broth, clams, and other items best buffet style.

This meal always seems best when you make those adjustments that best satisfy your tastes. Some like lobster, some crab. Some do not care for clam taste on chicken – they need a steak or BBQ chicken. Some do not like clam broth – they need a beer or glass of wine. Me – I like the above blend listed in the ingredients and the preparation as outlined. However, I am available to come and help you enjoy your particular adjustments.