| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs |
Indo |
Infood02 |
1 |
servings |
INGREDIENTS
| 10 |
|
Cherrystone clams |
| 5 |
lb |
Soft-shell clams |
| 3 |
lb |
Butter |
| 3 |
c |
Chopped leeks |
| 5 |
lg |
Chefs potatoes |
| 3 |
lb |
Spicy sausage |
| 5 |
|
Maine lobsters; (1 1/2 pound) |
| 3 |
|
Heads Roasted Garlic |
| 10 |
|
Ears corn; broken in half |
| 5 |
bn |
Fresh thyme |
| 1 |
|
Summer bluefish |
| 4 |
c |
Olive oil |
| 5 |
|
Brown eggs |
| 2 |
ga |
Fresh or sea water |
| 30 |
|
Inches high x 15 inches tall wash tin 30; ( baseball size) |
|
|
; round stone |
| 10 |
lb |
Rockweed; (seaweed ) |
| 2 |
|
Pie tins |
INSTRUCTIONS
NECESSARY EQUIPMENT
The ingredients listed are suggested. Feel free to use whatever
ingredients your party likes and has available. This technique is for
an indoor clambake. Optimally, a clambake is held on the beach in a
rock lined sand pit in which a fire has been going for hours and the
red embers have heated the rocks to over 400 degrees. Placing the
large wash tin on a few lit burners on the stovetop can create a
similar effect. Place rocks down first. Let heat for 15 minutes. Once
rocks are hot, place seaweed on rocks then begin to insert the clams.
Place one pie tin above the clams. Place leeks and butter in the tin,
cover with the second tin. Continue adding rest of ingredients. Pour
2 gallons of fresh water (or sea water if possible) over entire tub.
Cover tightly and let steam and cook for at least 20 minutes. When
eggs on top have become hard-boiled, the rest of ingredients should
be cooked as well. Plate and eat.
Yield: 10-15 servings
Converted by MC_Buster.
Per serving: 19108 Calories (kcal); 1988g Total Fat; (91% calories
from fat); 201g Protein; 217g Carbohydrate; 3736mg Cholesterol;
13726mg Sodium Food Exchanges: 12 Grain(Starch); 21 1/2 Lean Meat; 7
1/2 Vegetable; 0 Fruit; 393 1/2 Fat; 0 Other Carbohydrates
Recipe by: IN FOOD TODAY SHOW #ING209
Converted by MM_Buster v2.0n.
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“Man’s way leads to a hopeless end — God’s way leads to an endless hope.”