How to cook Clambake Without Sand
- 1 dozen large hard-shell clams, scrubbed
- 1 dozen small hard-shell clams, scrubbed
- 1 pound spinach leaves, washed and separated
- 4 potatoes (either white or sweet), washed but not peeled
- 4 onions, peeled
- 4 ears of corn, silk removed
- 1 chicken, cut into serving pieces, optional
- Put about 1 inch of water in the bottom of a large pot, add the large clams - they should cover the bottom of the pot - and then the small clams.
- Bring the water to a boil, then reduce the heat so that the water barely simmers.
- Lay about 1/4 of the spinach leaves in a layer over the clams, and place the potatoes, onions and corn on top of the leaves.
- Place another layer of leaves over the potatoes, onions and corn. Add the chicken, if using, then another layer of leaves.
- Cover the pot tightly and steam for 50 to 60 minutes, or until the vegetables are done.
The Clambake Without Sand recipe easy to cook and so good!
The New England Clambake is a traditional method of cooking foods, especially seafood such as lobster, mussels, crabs, steamers, and quahogs. The seafood is often supplemented by sausages, potatoes, onions, carrots, corn on the cob, etc. Clambake is usually held on festive occasions along the coast of New England.
The amounts of ingredients are flexible, and mussels, lobster tails or crabs can be substituted for the small clams. Cheesecloth can be used to hold each of the various layers so that the food can be lifted out easily.
This recipe for Clambake Without Sand serves/makes: 4 servings
The Clambake Without Sand recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Clams
Preparation Method: Steamed