There are a number of places in most towns or communities, as well as over the Internet, where you can order clambakes to go -- some companies will even ship overnight a ready-to-go clambake in a pot. A clambake is simple and very versatile. You may use sweet Italian sausage, if you wish. The idea is to place the sausage near the top of the pot so it will steam down (figure A) and flavor the corn, potatoes and onions. Make sure to steam, not boil, the ingredients. One of the keys is to have everything the same size. Place ingredients in the pot in the following order: vegetables, seaweed, water, sausage, seaweed, clams, lobster, etc., and top with more seaweed. It is important not to put too much water in the pot. The seaweed helps keep the claims alive and fresh. A clambake can be prepared and served in many ways: Separate the ingredients, place each on a tray (figure B) and let guests choose what they like. Or serve it on a plastic-covered table and give everyone a bib and a bucket of water to dunk off the sand. Simply pour the feast in the middle of the table (figure C) and let guests help themselves. This way can be a lot of fun. Books: Keep Cooking the Maine Way
By Marjorie Standish
ISBN: 0892723912
Down East Books (1996)
P.O. Box 679
Camden, ME 04843-0679
Fax: 207-594-7215
E-mail: msteere@downeast.com
New Maine Cooking: The Healthful New Country Cuisine
By Jean Ann Pollard
ISBN: 0892723882
Down East Books
P.O. Box 679
Camden, ME 04843-0679
Fax: 207-594-7215
E-mail: msteere@downeast.com We at DIY believe all of the recipes from All in Good Taste are accurate and reliable, but since we have not tested them personally, we can claim no responsibility if the desired results are not achieved.
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