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.