How would you prepare a Coastal Clambake?
I have the most wonderful memories of Mr. Underwood. The hearty, effervescent way he approached every situation has made him a legend in the story of my life. Recollections of the twinkle in his eye, the grin on his face will forever fill me with delight. The sky was always bluer, the sun shone brighter when we spent time with him. Each year I looked forward to the Labor Day weekends when he generously opened his house in Maine to share with us. The weekends always involved trips on the boat; he would have a fascinating story about each point or inlet we passed. Sundays meant holding on for dear life in the jeep as he brought us out on another adventure to get all the fixins for that nights clambake. The farmers and fishermen of Christmas Cove all knew his smile. This is how I remember putting it all together. • • • • • •
10 (1 lb) lobsters 10 lb clams, scrubbed 10 lb mussels, cleaned 20 new potatoes 10 ears corn 3 lb sweet onions
At the beach dig a hole in the sand with the approximate proportions: width = 2 feet, length = 4 feet, depth = 1-1/2 feet. Line the hole with stones from the beach. Build a fire inside of the hole and cover with rocks from the beach. Heat the stones for 3 hours. Remove embers from the hole. Arrange hot stones evenly across the bottom of the hole. Place fresh 1/2 bushel seaweed (wet) on top of the hot stones. Working quickly layer the food on top of the seaweed, the food should be layered evenly on top of each other in the following order: clams, mussels, onions, potatoes, corn, and finally lobsters. Cover food with a clean, wet cloth. Place remaining seaweed on top of cloth. Cover entire hole with a wet tarpaulin. Allow a very small amount of steam to escape to relieve pressure. Let bake cook for 1 or more hours. The bake is completed when the potatoes are soft. Serve with generous servings of Clam Bake Butter butter for dipping.
Here is my list of recipes to ensure your clambake is as memorable as mine. What to do with Sandy Clams Clam Bake Butter Coleslaw Bread Salad Spicy Grilled Corn Baked Potato Salad Steamed Clams Cioppinno Blueberry Vinegar Cookies Johnny Cake Cobbler, with local peaches and a dash of cranberries • The "Eddy" • Bloddy Good Drink for your next clambake • Where's your favorite clambake spot? • • • • • • • • • •
What to do with Sandy Clams
Do you have Sandy Clams? The solution is as simple as adding cornmeal to the soaking water. They don't like it and they spit the sand out of their shells.
Clam Bake Butter This recipe was inspired by something I first had in the Algarve. Luis took me out for a decadent meal of clams and crab. The tender meat dunked and slathered in this aromatic butter was something out of this world. The Portugese really know how to bring a dish to another level with fresh parsley. I made it for our next family clambake and it became a mainstay. • 1 cup unsalted butter, melted • 1 tsp Midwestern Garden Radish • 1 cup fresh parsley, torn • 1 clove minced garlic, sliced paper thin In a bowl, melted butter and Midwestern Garden Radish. Mix thoroughly with a whisk, add parsley and garlic. Pour into small non reactive serving bowls. Keep refrigerated until ready to use. Remelt for pouring on corn & potatoes & dipping fish in.
Beth's Coleslaw I never think of Beth cooking. She is always on the go and thoroughly dedicated to her career as a television producer. Because she is on the west coast and I am on the east coast we don't often get to go shopping or have spa days together. We resort to drinks on a weekend night over the phone. For her it is usually a rum and diet coke. For me it where ever my whims lead me, a gimlet, karentini, or glass of wine. We talk about everything from work to dramas over our love life's. Last year I convinced her to start getting a farm share of fruits and vegetables. It started with her calling me for ideas and has ended up with sharing her experiments. She has even become a food network fan. This recipe stems from the Barefoot Contessa and is a perfect staple for summer cooking. • Purple and green cabbage - chocpped kind of chunkey, not shredded 1/2 head each • 4 carrots shredded, in thick shreds • 1/4 cup grainy dijon mustard • 2 tbsp Tarragon and Garlic Vinegar • 1 cup mayonnaise • 1 tsp Aussie Outback Rub
Chop vegetables accordingly. Make dressing separately. Combine and refrigerate at least 2 hours before serving.
Rustic Italian Bread Salad I love bread salad. Not only is it a great way to make use of bread that is past it's prime, it also is a fresh, flavorful and easy meal, especially on a night when it is too hot to turn the oven on.
• 1 loaf country style Italian bread (at least day old) • 1 med chopped Tomato • 1 med chopped Cucumber • 1/3 cup good quality extra virgin olive oil (about) • 1 cup chopped red onion • 1 cup cannelini beans • 1 tbsp A Bit of Italy • 1/4 cup balsamic vinegar (about) • 1/3 cup feta cheese (optional) • 1 can Cento Tuna, packed in oil and drained (optional)
Pull apart or chop the bread into bite-size pieces, toast if you would like it crunchy. In a salad bowl, combine, tomatoes, cucumbers, onions, cannelini beans, and A Bit of Italy. Include feta and tuna if you are looking for a protein packed salad. Add enough olive oil and vinegar to lightly coat, toss and let sit to marinate for at least 1 hour. When ready to serve add the bread and toss.
Spicy Grilled Corn This is a fantastic way to taste the other side of corn. On the grill the sugars boil as the kernels sear. Basted with butter and sprinkled with spice; there is nothing left to do but enjoy.
• 6 ears corn, husked and cleaned • 1/2 cup butter, softened • 6 Tbsp Bayou Blackening Balm or Picante Passion • 1/4 cup queso fresco or chevre (optional) Peel back husks from the corn, remove strings and leave just a few layers of husk on the corn. Spread butter or margarine over each ear of corn. Sprinkle Bayou Blackening Balm or Picante Passion lightly over each ear, or to taste. Fold corn husks back over the corn. Place on grill for 25 minutes, turning occasionally. Peel back husks, sprinkle with cheese and enjoy!
Baked Potato Salad Everyone has a favorite baked potato salad recipe. This one is a little off the beaten path. The ingredients are closer to what might be in a French style salad, but this works with a mayonnaise based dressing. It incorporates our Dill Salt: dill weed, garlic, lemon peel and kosher salt, all great flavors for potatoes. Tomatoes, celery and chives combine to make it unique, yet reminscent of a loaded baked potato.
If you are at the Springfield Farmer's Market in Forest Park check out Red Fire Farm for different types of potatoes and tomatoes, with colors that can make this dish pop.
• 5 baking potatoes or 10 new potatoes • 4 celery stalks, thinly sliced • 6 small tomatoes, quartered • 1 tbsp Dill Salt • 1/3 cup mayonnaise • 1/4 cup plain yogurt or sour cream • 1/4 cup shopped chives • 1 slices of bacon, crumbled (optional) • 1/4 cup shredded cheese (optional) Preheat over to 400 F. Pierce the potatoes with a fork, and bake in the preheated over for about an hour, or until tender. Remove from oven, let cool, and then chill until cold. Peel (I actually prefer to leave the peals on) and cube the potatoes, and then add to a large bowl along with celery, tomatoes, and Dill Salt. Whisk together the mayonnaise and yogurt and pour over potato mixture; toss to coat. Cover and refrigerate at least 1 hour.
Steamed Clams I found some beautiful clams at the market today. They caught my notice because a cheeky one spit at me as I walked by. The shells have dazzling designs and are full of meat inside. I was going to make something a little more complicated, but my class ran way over and the steamy night called for a chilled glass of wine and simplicity. It is also great idea for an easy summer appetizer.
• 2 lbs clams of your choice • 1/4 cup butter or Earth Balance (soy butter) • 2 cups dry white wine • 1 tbsp Aussie Outback Rub • Crusty Bread • fresh lemon
In large frying pan briefly saute butter, wine and Aussie. Lay clams in the broth mixture, and cover. Steam until the clams have opened (discard any clams which are unopened). Serve in shallow bowls, with broth, a wedge of lemon and crusty bread.
Cioppinno, easy Italian seafood stew
At a little vine covered spot in Santa Marinella we sat and watch the sea over steaming bowl of Cioppinno. Hunks of crusty bread ensured not a drop went to waste. It was a day of good place, good company, good wine, and good food. It was one of those days when that left me GREAT FULL. When I cook, I love having leftovers. Cioppino is one of the reasons why. I asked the cook for the recipe and was told, its an idea more than a recipe. A little of this, a little of that, a pot full of whats on hand. You always need tomatoes, garlic and shellfish. This is how I have been making it, give or take.
• 1/3 cup olive oil • 1 tbsp Picante Passion • 1 1/2 cups white wine • 2 onions, chopped • 2 (14.5oz) cans stewed tomatoes • 1 cup water • 2 (14.5 oz) cans chicken broth • 1 1/2 lb bay scallops • 18 small clams • 18 mussels, cleaned and debearded • 1 1/2 pounds cod fillets, cubed • 1 1/2 lbs shrimp - peeled & deveined (optional) 1 1/2 cups crabmeat (optional) Over medium-low heat, saute onions in a large stockpot. Cook slowly, stirring occasionally until onions are soft. Add tomatoes to the pot (break them into chunks as you add them). Add Picante Passion, chicken broth, water and wine. Cover and simmer 30 min. Add remaining ingredients. Bring to boil. Lower heat, cover and simmer 5 to 7 min. until clams open. Ladle soup into bowls and serve with warm, crusty bread!
Blueberry Vinegar Cookies I had forgotten about this recipe until this morning when my mother was looking for something to do with the local blueberries that have been sitting in the refrigerator all week. These cookies were always a hit when we made them as samples for the Farmers Market at the X. The addition of vinegar creates a chewier cookie and brings out the natural sweetness of the fruit. Below is a gluten free version that is baking in the oven as I type. A terrific treat on a lazy rainy day.
To make this gluten free; • 1 cup fresh or dried blueberries • 3/4 cup of melted butter or Earth Balance (soy butter) • 1 tbsp water • 1 tsp Russian Mulling Spice • 2 tbsp white wine or Cranberry Orange vinegar • 1/2 tsp salt • 1 egg • 1/3 cup sugar • 1 package of our gluten free Butter Cookie Mix • 1/4 tsp baking soda With traditional flours: • 1 cup fresh or dried blueberries • 1 cup of melted butter • 1 tsp Russian Mulling Spice • 2 tbsp white wine or Cranberry Orange vinegar • 1 tsp salt • 2 eggs • 1 1/4 cup sugar • 2 3/4 cups of flour • 1/2 tsp. baking soda Pour the dry ingredients in a bowl and mix well. Add the liquid ingredients and fold in using a pastry cutter. Use a bit more water if you feel the mix is too dry. Bake in a preheated oven at 350 f until the cookies become slightly brown. You can also add nuts or chocolate chips to this recipe. This recipe makes a couple dozen good sized cookies.
TWD: Johnny Cake Cobbler, with a dash of cranberries This cobbler recipe started out decades ago. It was a thrown together post Thanksgiving treat. It was good. But then life happened and that original recipe evolved. Travels north, a taste of Cape Breton's grunting blueberries, a desire to eat seasonal, local, better and a love affair with a certain cookbook all got in the way. Cold nights on the maritime coast call for a fruit filled bowl of something that resembles pie. It might be called Pandowdy or Slump, the result is often prettier than the name. After reading the directions for a Johhny Cake Cobbler in Baking with Julia, what was a basic dough turned into a hearty, healthy and delicious crown. Coconut oil replaces the butter and adds subtle sweetness. Arrowroot and rice flours give it a flaky delicacy. The fact that it is gluten and dairy free makes it even better. No longer reserved for Thanksgiving season, this recipe is one to make your own. Make it again and again with whats at the farmstand or florishing in your garden, it will never frow old. Fruit • 2 tbsp Orange Vanilla Sugar or 1 tbsp Xylitol. • 1/2 tbsp Russian Mulling Spice • 6 tree frut - peaches, plums, nectarines, apricots, apples, pears or an assortment of each • 1 cup cranberries (or 1/2 cup craisins) ((or 1 cup blueberries, mulberries, raspberries, blackberries, you get the idea))
Biscuit 1 package Corn Muffin/Bread Mix (or your own favorite) 1/4 cup Coconut Oil 1 cup Soy Cream 1 tbsp Local Honey
Pit and slice fruit. I like to keep the skins on, you don't have to. Roast fruit for 30 minutes at 425f in a cast iron skillet or greased baking dish. Combine cornbread mix and honey. Add coconut oil and work in with a pastry blender until you have the consistency of tiny pebbles. Add cream and combine. If the mixture is dry, add more cream. You want a moist dough.
Spoon the dough on top of fruit. It should not be even, rather an imperfect, craggy top. Bake at 350f for 20+ minutes, until the tops are nicely browned. Expect the fruit to bubble up through the cracks in the dough. To avoid a mess, bake on a foil or parchment lined baking sheet. Serve with cream drizzled over the tops or a side of ice cream.
A sensational summer sip from Prince Edward Island, The "Eddy" Nestled on the winding country roads of a wild coast is the Prince Edward Island Distillery. Like much of what you will find on this idyllic island, the project is a labor of love, that shines throughout their product. THE “EDDY� - 1 shot Prince Edward Potato Vodka or Prince Edward Gin - A splash of Grand Marnier & cranberry juice - Fresh lime Serve straight up or on the rocks.
Bloody good drink for your next clambake
A great coastal clambake starts early in the morning. Foraging for driftwood and seaweed and building a slow simmering fire takes time. Around 11am its time for a break and maybe brunch. Whether it is toast or Eggs Benedict you choose for a repast, this briny, hearty version of the Bloody Mary satisfies and supercharges. Known as the Bloody Cesar, the recipe hails from just north of the rocky coast of Maine. Those Canadians know how to celebrate!
• 1 tsp Bayou Blackening Balm • 1 oz. Thyme Infused Vodka • 1/2 tsp Worcestershire sauce (optional) • 1/2 tsp Tabasco sauce • Clamato Juice (or a mixture of two parts clam juice to one part tomato juice) • 1/4 lime, sliced in 2 rounds • Celery hearts, for garnish
Fill the rimmed pint glass with ice. Pour in vodka, Bayou Blackening Balm, Worcestershire sauce, and Tabasco; top with Clamato. Gently squeeze one lime slice into the glass, including pulp. Garnish with a leafy celery heart and remaining lime slice.
Where's your favorite clambake spot?
When I think of summer I think of clambakes. When I think of clambakes I think of my irascible father and the boats he had while my sister and I were children. As long as the weather was warm our weekends were spent on a boat. Most of our meals meant some sort of clambake. To me clambakes are like sauce. Every geography, every culture and every family has it's own special recipe. Sometimes we would make stuffed clams with the quahogs we dug up. Others would feature steamed clams purchased from passing fishing boats. If littlenecks were on the menu we might have them in a sauce with pasta. Oh the things my mother could concoct with a camp stove and a hibachi.
Most often our boat was overflowing with friends and family. The remainder of our menu depended on the people visiting. If is was Curt and Dorothy ith would mean fresh caught fish. Grandma and Grandpa would always bring meatballs and sausages. When we would venture up to the rocky Maine it was always an elaborately planned affair. Mr Underwood took his clam bakes very seriously.
My personal favorite clam bake spot was moored off the sand dunes of Point Judith on the Long Island Sound. My favorite clam bake day was my 4th birthday. For sure the steamers and swordfish were delicious, but what made it really special was the game of Peter Pan we all got to play with my father (Captain Crook). All of the lost boys would be chasing him around in the water and he would climb on to the boat and dive off the flying bridge. As Tinkerbell, his flying was my favorite part. He really knows how to soar, that man.
Where's your favorite Clambake spot?