One of the reason I love summer
is to enjoy my
Simple and Fast Clam Bake
Is cook on the stove top
all in one stock pot,
before you know it
you enjoying a delicious
dish of Clam Bake.
A Little History found in Google about how Clam Bake came about:
What is the origin of the Clambake?
A traditional Clambake begins by digging a pit in the sand
of the beach where the clams are gathered.
The pit is a product of centuries past.
Native Americans did not have massive cooking pots, so they used the earth as
their cooking vessel. The pit was filled with seaweed and some sand
line with hot rocks or stones they had been heated until the white hot over wood fired,
Next live Clams, Mussels and Lobster are added, and the pit was covered with more
seaweed and some sand finally a wet tarp of canvas or plastic was laid over
all until the seafood was cooked.
Here is what you going to need:
1 pound of White Small New Potatoes
1 pound of Little Clams
1 pound of Smoke Andouille Sausage cut into 1/2 inch slices.
4-5 Ears of corn, (depending the amount of guest)
1 pound of Large Shrimps with shell-on
2 lemon halves
1 bottle of Stout Beer
4 Garlic Cloves (peeled)
1 Shallot cut into slice
1/2 cup of Water or Vegetable Broth
4 Tablespoons Old Bay Seasoning
1 Teaspoon Sea Salt
Add to the stock pot
The Stout Beer
1/2 Cup of Water
Old Bay Seasoning
and Sea Salt
Add Potatoes, Slices of Smoke Andouille Sausage
Cook for 15 minutes
add Corn cook for 10 minutes
add Little Neck Clams and Shrimps cook for 8 minutes
or until Clam Shells open and Shrimp turn into Translucent pink color.
Transfer into a big bowl when done serve.
Discard any Clams that did not open
or any that before hand was open.
You could add a Tablespoon of Butter
for extra taste is optional.
Serve with French Country Bread Optional.
These Sweet potatoes are super
sweet and you could
Bake, Grill, Fry, Mash, Broil and Boil
I found in Walmart
but check in your nearest Market.
Ladies and Gentleman did you ever try Clam Bake or Cook It if so share below......