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| Firehouse Clam Bake New England Style |
"Growing up along the Eastern seaboard in Rhode Island, seafood is a staple of the kingdom! This is a outstanding recipe that is prepared proper on the seashore!! A lot of work, however well worth it! You'll need to accumulate quite a few stones and seaweed for this dish."
Ingredients :
- 20 small (1 pound) lobsters
- 20 pounds clams in shell, scrubbed
- 10 pounds mussels, wiped clean and debearded
- 10 pounds cod
- 20 white potatoes
- 20 sweet potatoes
- 20 ears sparkling corn
- five pounds bratwurst
- five pounds warm puppies
- five kilos beef sausage
- 3 pounds candy onions
Instructions :
| Prep : 3H30M | Cook : 40M | Ready in : 5H |
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- At the beach dig a hollow in the sand with the approximate proportions: width = 2 feet, duration = 4 ft, depth = 1-half of toes. Line the hole with stones from the seashore. Build a hearth inner of the hole and cover with rocks from the beach. Heat the stones for 2 to three hours.
- Remove coals and/or embers from the hole. Arrange warm stones lightly across the lowest of the hole. Place fresh half of bushel seaweed (moist) on top of the hot stones.
- Working quickly layer the food on top of the seaweed, the meals need to be layered calmly on pinnacle of every other within the following order: clams, mussels, fish, sausage, hotdogs (wrapped in cheesecloth), onions, potatoes (white and sweet), corn, and subsequently lobsters.
- Cover food with a easy, moist material. Place ultimate seaweed on pinnacle of material.
- Cover whole hole of meals with a wet tarpaulin, sealing the steam created by using the recent stones and seaweed in. Allow a completely small quantity of steam to escape to relieve pressure. Let bake prepare dinner for 1 or more hours. The bake is completed whilst the potatoes are soft. Serve bake with melted butter to dip the seafood in and lobster crackers. Don't neglect napkins -- you'll want 'em!
Notes :
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