Tag Archive | Boston seafood

July 4th Lobster and Clam Bake

Our Traditional July 4th Clam Bake


I am from Boston, and boy do I miss “good” seafood out here in California. Well on July 4th we bring Boston to our backyard.

A clam or lobster bake has been a coastal tradition throughout New England from coast to coast. Clambakes are said to have been a technique learned from the Indians. Chowder is a popular accompaniment, and so are plenty of napkins.

We purchase our seafood from Santa Monica Seafood  in Costa Mesa on the morning of July 4th. They carry fresh seafood from New England, and the best prices around! I buy steamed clams, sometimes mussels, and lobsters.

A clam boil is similar to a lobster or clambake, but without the worry of digging a pit or collecting and heating stones. This New England feast is a one-pot meal that can feed four or more. It beats standing over a hot grill all day!

Clam Bake Recipe

4 fresh ears of corn, shucked
1 pound smoked sausage, cut into 4 pieces
12 small new potatoes
8 small onions, peeled, and cut in half
4 (1 ¾-pound) lobsters
24 little neck clams, scrubbed
1 cup unsalted butter, melted
2 lemons, cut into wedges

Arrange corn, sausage, potatoes, and onions in a steamer basket over boiling water in a Dutch oven. Top with clams. Cover and steam 20 minutes. . Makes 4 servings.

Cook lobster separately in a large pot, 2 or 3 at a time in hot boiling water. For 1- 1 1/2lbs cook for 11-13 minutes. Serve with drawn butter and lemon.

Happy Cracking!!


Citrus Steamed Mussels

Did you know that mussels are one of the oldest species found on the earth today? In fact, evidence of their existence dates back to the very beginning of time.

Cultured mussels have been around for nearly 900 years, since the 12th century. A ship-wrecked sailor off the coast of France placed poles with netting in the water to catch fish. When he checked the nets, he noticed that mussels had attached themselves to the poles. This has become known today as the Bouchot method.

In North America, wild mussels have been harvested since the early 1900s. The global industry now produces more than 4 billion pounds (2 million tonnes) a year and employs 1.5 million people. (courtesty of http://www.discovermussels.com)

I developed a taste for shelled seafood growing up in Boston. Mussels are one of my favorite seafood.



3lbs mussels, in shell, scrubbed and rinsed (Costco’s are great)
1 1/2 C. White wine
1/2 sweet onion, chopped
2 Bay leaves
2 Shallots, chopped
3 T. orange juice
2 T. butter
1/2 tsp.salt
Orange zest
1/4 C. parsley, chopped


Put white wine, onion, shallots, Bay leaves in a large stockpot. Cover. Simmer for about 5 minutes. Add mussels, stir. cover pot. Steam for 4-6 minutes or until shells just open. Drain the liquid from the stockpot into a small saucepan. Add orange juice, butter, salt and orange zest. Boil for about 3 minutes until sauce is thick and foamy. Remove Bay leaves. Transfer mussels to serving platter and pour sauce over mussels. Sprinkle with parsley. Serves 4.