A clambake is a cooking method that dates back centuries ago. It’s not only a tradition that’s observed by Americans but also people from other parts of the world. The recipe involves the art of combining corns, potatoes, clams and even lobsters in one container and then steaming it all together to cook. People used to dig a large hole in the ground; place stones at the bottom of the hole and then create a large fire on top of the stones. After a couple of hours, the coals will be raked from the fire and then covered with seaweeds. The food will be placed on top, covered again with seaweeds and then cooked for two hours. It’s kind of a complex process, right? Fortunately, you can now cook a clam bake the easy way using our La Caja China roasting box! Here’s a recipe to help you cook it right!
The La Caja China Clam Bake Recipe
- La Caja China Roasting Box
- 18-pound bag of charcoal
- Lighter fluid and lighter
- 4-gallon bucket
- 6 fresh lobsters (each weighing approximately 1.5 lbs)
- 36 pieces littleneck clams
- 24 large shrimps
- 2 lbs linguica sausage, cut into 2-inch chunks
- 2 lbs small potatoes (fingerlings or butterballs)
- 6 ears of corn, unhusked
- 6 medium leeks, tops removed
- 2 lbs lobster packing seaweed
- Extra virgin olive oil
- Sea salt
- Romesco Sauce
- Garlic Butter
1. Precook the potatoes in salted water. Place the garlic butter in a large mason jar so that you can put it near the fire and let it melt.
2. Create two packets with equal portions of potatoes, shrimps, chunks of the sausage and clams. Drizzle with olive oil and add salt to taste. Wrap them up tightly.
3. Fill your bucket with water. If you’ll do the clam bake in the beach, use sea water. If you’re doing the recipe in your backyard, simply use tap water and add salt as you please. Place the corns and leeks in the water and let them soak for about half an hour. Add the seaweed, too.
4. Place the bag of charcoal on top of the lid and light them up. When they’re all ready, spread them out evenly to distribute heat accordingly.
5. Lift the lid and position all the soaked seaweed inside. This will serve as the base for the seafood. Place your packets of food and live lobsters on top of the seaweed. Close the lid once again and let the food cook for about 45 to 60 minutes.
6. While waiting for the food packets to roast, check on your soaked leeks and unhusked corns. Place them on the hot coals until the corns are completely roasted and the leeks blackened. This should only take about 20 minutes.
7. Remove the corns from the coals. Wrap the leeks in several layers of newspaper to steam them. Once the corns have cooled down, remove the husks. Unwrap the leeks when they’re already cool. Peel away the blackened layers to reveal their smoky insides. Keep all the corns and leeks warm in tin foil by placing it on the side.
8. After a full 45 minutes, check on your seafood. The lobsters should already be bright red and the clams should have opened up. If they have, remove them from the La Caja China and lace them with corns and leeks. Otherwise, let them cook further.
9. Serve the clambake with your choice of sauce. However, we suggest using romesco and garlic butter.
We hope that you loved this clam bake recipe. For more clambake instructions, BBQ tips and roasting recipes, don’t forget to check in regularly on our blog site! And if you still don’t have the best barbecue grill for your home, visit La Caja China’s website or give us a call at 1-800-338-1323! We’ll be happy to assist you!
Want to learn clam bake cooking tips for your La Caja China? Watch this video!
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