New England Clambake In A Kettle Recipes

NEW ENGLAND CLAMBAKE IN A KETTLE

Steps:

• The above ingredients are the average you should add for each person.
• Put fish, potato, onion, and pork sausage on a square of cheesecloth, fold up to make a pouch and tie with kitchen string.
• Put 1 to 1 1/2 inches of water into a large pot. Add steamers, littlenecks and/or mussels, hot dog and chourico. Leave husks on corn. Place corn on top of steamers. Place pouches of potatoes and fish on top of corn. Top with lobster. Cover.
• Place on high heat until steaming, then lower heat and cook until the lobster is red. Time varies with the amount of ingredients. A bake for six takes about an hour.
• TIP: Usually a potato placed on top of the whole boil helps to determine when the boil is done. If the potato is tender to fork touch, the rest of the food is cooked.

NEW ENGLAND CLAMBAKE

Steps:

• Put the potatoes and the chicken thighs in a large pot. Cover with salted water and boil, skimming and discarding any scum that rises, for about 25 minutes or until the potatoes are soft and the chicken thighs are cooked through. Drain and set aside.
• In the meantime, light the fire using hardwood charcoal. Place the corn in a large bowl of water and soak thoroughly, about 20 to 30 minutes.
• When the coals are red in the center with ash around them, the fire is ready. Put the lobsters and corn on the rotisserie grill. Arrange the potatoes, chicken, and sausage on top of the grill and top with the clams. Cook for 45 minutes. Serve with melted butter.

NEW ENGLAND CLAMBAKE CHOWDER

Steps:

• In a large stockpot, saute' the onion, celery, and potatoes in butter. Cook for about 10 - 12 minutes, or until the onions and celery are soft; stirring occasionally.
• Add the next 8 ingredients to the pot, give a good stir. Season with salt and pepper.
• In measuring cup, mix flour with a little bit of warm water to dissolve it and make it paste-like. Add flour mixture to pot and bring just to boiling. (If you want a thicker base, add a little bit more flour.).
• Cover and simmer on low heat for 30 minutes. Stir in the sherry wine vinegar, simmer another minute or two.
• Remove the bay leaves. Ladle into warmed soup bowls and serve hot with oyster crackers or crusty Italian bread.
• SERVING TIP: Cut a lid out of a small round loaf of sourdough bread, just as you would a pumpkin. Hollow out most of the bread (save for breadcrumbs or toasted croutons). Toast the sourdouch round lightly in the oven; serve warm chowder inside the bread bowl.

NEW ENGLAND CLAMBAKE IN A KETTLE

Steps:

• The above ingredients are the average you should add for each person.
• Put fish, potato, onion, and pork sausage on a square of cheesecloth, fold up to make a pouch and tie with kitchen string.
• Put 1 to 1 1/2 inches of water into a large pot. Add steamers, littlenecks and/or mussels, hot dog and chourico. Leave husks on corn. Place corn on top of steamers. Place pouches of potatoes and fish on top of corn. Top with lobster. Cover.
• Place on high heat until steaming, then lower heat and cook until the lobster is red. Time varies with the amount of ingredients. A bake for six takes about an hour.
• TIP: Usually a potato placed on top of the whole boil helps to determine when the boil is done. If the potato is tender to fork touch, the rest of the food is cooked.