HOW TO EAT YOUR CLAMBAKE
O.K.... So you think you know how to eat a lobster. You put on that silly bib, crack open the claws and tail, and pull out as much of the tender white meat as you can reach. If you're like our Aunt Mary, you'll suck on every leg, crush every knuckle (the upper portion of the lobsters claw closest to the body), and consume anything that won't break your teeth.
The corn, potatoes, onions, and chourico (Portuguese sausage) are a no brainer, and as long as you don't eat the shell, there is no trick to eating a mussel. The biggest concern of most clambake neophytes is "What are these things, and how do you eat them?"
These things which are also known as clams, steamers, steemiz, steamed clams, and soft shell clams are the heart and soul of a real New England Clambake, and are traditionally eaten as a first course. They are found in cold water tidal flats of the North Atlantic and must be dug by hand during low tide.
The inside of a steamer consists of a connected body and neck. Simply reach inside the shell with your fingers (don't even think of using a fork) and scoop out the entire clam. Holding the clam in one hand, just slide the black covering up and off the neck. Hold the clam by the tip of the neck, dip it into some hot broth (liquid which comes from the bottom of the steamer pot), and then into some melted butter. Put your head way back, open your mouth, drop it in, and taste a little bit of heaven. Repeat often, stopping only to pour more butter, wipe your face, or partake of your favorite liquid refreshment. When your steamers are finished, it is time to move onto the rest of your feast.
Summer evenings are best spent outside with good food and friends! And on Saturday, July 20th, we had the honor of gathering with nearly 200 local folks for a Farm to Table Dinner held at Sharing the Harvest Community Farm.
Hosted by the Dartmouth YMCA, all proceeds from this annual event went back to the local community – benefiting the Dartmouth YMCA and Sharing the Harvest Community Farm.
Guests enjoyed a fun-filled evening on the farm complete with locally-sourced food, live music, and refreshing beverages. We were lucky enough to cater the event. The menu included a variety of stationary & passed apps along with a buffet-style dinner.
To stick with the “farm to table” vibe, we were able to source much of the produce from local farms.
Here’s a sneak peek at the delicious menu from the evening:
Congratulations to Katelynn M. !
Katelynn's name was chosen as the lucky winner of our monthly drawing for a Clambake to Travel. When Katelynn comes by our kitchen in Pawtucket to pick up her Clambake-to-Travel, she is simply going to love taking home our traditional New England Clambake. She'll find that everything she needs is included in its very own pot. Katelynn's family or friends will enjoy this DIY clambake dinner.
The reusable take-home pot is completely full with lobster, steamers, mussels, chourico, corn on the cob, red bliss potatoes & onions.
Each month we hold a "Win-A-Clambake" drawing. This month, Katelynn's name was chosen from the entries we received.
We think Katelynn is going to really enjoy how easy it is to prepare our clambakes to travel!
The first thing you do is add water to the pot we provide. Then, you place it on your stovetop.
In less than one hour, you and your guests can enjoy their own Traditional Old-Fashioned Clambake.
You could become next month's winner.
Simply visit the "Win a Clambake" page to register.
Please, feel free to enter every month. The more the merrier.