It’s summer and Clambakes ooze summer fun!

I love Clambakes. They’re so flavourful and they make for easy entertaining. You can prepare them anywhere, and the possibilities are endless! I’ve made this one in my kitchen on the stove top, on the BBQ at the beach and I love to make it on our sailboat. It’s fabulous, prepares in minutes, and uses only one pot! The secret is to layer the ingredients (clams, mussels, lobster, potatoes, and sausages) in one huge pot so that the flavours mingle during cooking.

The wonderful flavours in this dish are enhanced by the addition of good quality wine. In addition, I like to serve the same wine during dinner to complement and intensify the dining experience. ( You may prefer to omit the wine and replace it with a cup of good quality chicken stock).

If you are on a budget, skip the lobster and use just clams and mussels - - I’ve served this clambake for 8, omitting the lobster and everyone raved about it! This will become a summer tradition for sure.

Here’s our Menu, Plans and Recipes. Enjoy!

Invitations

Create simple paper invitations in the shape of clams, or write your invites on rice paper and glue seashells to them as an added touch. Another idea is to purchase little hourglasses with sand in them. Using a permanent marker write your invitation details on each hourglass, then mail them in little boxes or large envelopes. It’s summer, so for a more casual invitation and if your guests all have e-mail, try sending them an e-card as an invitation. I’ve used Hallmark’s free e-card service and it works quite well.

Decorating Tips

Table Setting - - The way you set your table can range from sophisticated to down-home. Both styles can work equally well. When it comes to table coverings, use your imagination and have fun.

- I love that crisp white linen look with blue accents and gorgeous glassware filled with water and floating flower blooms. Try using all ocean colours as your theme (blues, greens, aquamarine).

- Another theme could be homey place mats, seashells and nets covering the table.

- If you want a cottage theme, then cover the table with brown paper and place sand and seashells in the centre of the table, put your large platter (containing the fabulous clambake) on top of the sand. Place paper towels on attractive metal holders and set one at each end of the table (clambakes can be messy and you will need lots of these). Put small metal buckets or beach pails around the table for discarded cobs, clam and mussel shells. Use new, clean beach pail shovels for serving utensils.

Add charm and warmth to the table with some well-thought-out personal touches. For example, tie shells together with a colourful ribbon and then tie them around each guest’s napkin or to the base of their water glass. Place a small decorative candle at each place setting. Take small bowls and layer the bottom with a small amount of sand and seashells, add lemon water, float a lily or orchid on top and place a bowl at each guests table setting to dip their fingers.

I like to place a side table nearby to create another mingling destination. Use this table for pitchers of iced tea or lemonade, ice bucket with champagne or beer, side dishes, a basket of bread, desserts, and anything else you want to serve.

Outdoor Clambake ...

I like to group earthy terra-cotta pots bursting with flowers or greenery on the ground around seating areas, on steps, or on ledges. Arrange miniature lanterns on the deck or patio, scatter tall torches throughout the yard or make wire cradles for jars, set candles inside and suspend them from trees for magical overhead lighting.

Votives are great sparkly mood setters - - so set them in fancy containers, jars, wine glasses, or tin cans with holes punched around the sides.

Entertainment

Start the evening with lively Jazz music, then during dinner you may wish to switch to a collection of mellow ocean sounds.

A casual theme could be to have everyone dress in beach wear and play Beach Boys music throughout the evening.

Menu

Cucumber Tidbits - - Japanese Snack Mix

Corn on the Cob - - Crusty French Bread

Clambake

Caesar Salad

Strawberry Shortcake

Champagne - Beer or Wine- Sparkling Water

Recipes

Cucumber Tidbits (these are refreshing and so quick)

Cut cucumbers into 1/4 inch slices, season with salt and pepper. Cut the pate into 1/4 in cubes. On a lovely serving tray, place the cucumbers, topped with the pate cubes, garnish with parsley and serve.

Japanese Snack Mix (or your favourite snack mix)

Place bowls of this fun snack around for guests to nibble. I prefer the variety that contains seaweed crackers and wasabi beans.

Caesar Salad

This is a lighter tasting version of a Caesar Salad. You can add anchovies and an egg if you prefer.

Prepare Dressing: In a medium bowl mix together the wine vinegar, lemon juice, dijon mustard and garlic. Whisk until well blended, then add the olive oil. Drizzle in the olive oil, while whisking, until well blended. Mix in grated parmesan cheese, salt and pepper.

Wash the romaine lettuce and dry well. Tear into bite size pieces and toss with dressing. Garnish with Parmesan cheese curls and croutons.

Herbed Croutons

2 tablespoons olive oil
2 garlic cloves, minced
1 teaspoons chopped fresh thyme
1 teaspoon chopped fresh rosemary
3 slices of bread, cut off crust and cut the bread into 3/4-inch cubes

Preheat oven the to 325°F. Heat 2 tablespoons oil in heavy medium skillet over medium heat. Add garlic, thyme and rosemary; sauté until fragrant, about 1 minute. Remove from heat. Add bread cubes to skillet with garlic-herb oil and toss to coat. Spread out bread cubes on rimmed baking sheet. Sprinkle with salt and pepper. Bake just until croutons are golden, stirring occasionally, about 15 minutes (you can substitute thyme and rosemary with any other herbs you prefer).

Corn on the Cob - 12 cobs of corn

1. Husk the corn and clean thoroughly
2. Cook in a large pot of boiling water
3. Serve with "Herb and Garlic Butter"

Herb and Garlic Butter
(for Corn on the Cob and dipping Mussels, clams & lobster)

1 ½ cups of butter, room temperature
3 large garlic cloves, finely chopped
1 teaspoon dried oregano
2 teaspoon dried basil

Blend all ingredients in a bowl. Season butter with salt and pepper. (Can be prepared 2 days ahead. Cover and refrigerate.) Just before serving, dinner, melt the seasoned butter in a saucepan, then divide among 8 small ramekins.

Clambake - Feel free to substitute the lobster with prawns or crab, or simply use mussels and clams ... either way it will be a hit!

1. To purge clams of sand: Place the clams and 1/4 cup of cornmeal in a large bowl or pot; fill with enough cold salted water to cover clams. Set aside at least 30 minutes and up to 1 hour. Then rinse really well.
2. In a large 16 - 20 quart stockpot on medium heat saute onions, leek, scallion in the olive oil for 10 minutes. Add the potatoes and salt and pepper and cook an additional 10 minutes.
3. Layer the rest of the ingredients on top of the onions and potatoes in order:
   -kielbasa (sliced in 1 inch pieces), clams, mussels, lobster (if using), white wine.
4. Cover the pot and cook for 10 minutes over medium-high heat.
5. Lower heat to medium and cook for 15 final minutes.
6. The clambake should be done, but test to see if the potatoes are tender.
7. Remove the lobsters to a chopping board and cut them up. Put them on a large platter.
8. Remove the remaining seafood, potatoes and sausages from the pot and place in a large bowl or platter, garnish with lemon. Bring broth to boil, season with pepper; pour some broth over the seafood and potatoes and divide the rest among 8 soup cups or mugs.

*Kielbasa [kihl-BAH-sah, keel-BAH-sah]
Polish sausage. this smoked sausage is usually made of pork, though beef can also be added. It comes in chunky (about 2 inches in diameter) links and is usually sold precooked.

**andouille sausage [an-DOO-ee, ahn-DWEE]
A spicy, heavily smoked sausage made from pork chitterlings and tripe. French in origin, andouille is a specialty of Cajun cooking. It's the traditional sausage used in specialties like Jambalaya and Gumbo, and makes a spicy addition to any dish that would use smoked sausage. Andouille is also especially good served cold as an hors d’oeuvre.

Strawberry Shortcake

It’s a great treat to make this with local berries, so substitute strawberries with your favourite choice! I like to purchase extra strawberries, dip them in melted chocolate and garnish each shortcake with a couple!

2 cups all-purpose flour
3 ½ teaspoons baking powder
5 tablespoons sugar
6 tablespoons cold unsalted butter, cut into small pieces
3/4 cup heavy cream
1 large egg yolk
2 tablespoons unsalted butter, melted

Filling:
3 pints strawberries, cleaned and halved (quartered, if large)
2 tablespoons sugar
1 cup heavy cream, whipped

1. Preheat oven to 375°F. Lightly butter a baking sheet.
2. Sift the flour, baking powder and 4 tablespoons sugar into a bowl. Add the butter, using fingers to work it quickly into the flour until the mixture resembles fine crumbs. Add the cream and yolk; stir with a fork until the dough just holds together. Form into a ball, wrap with plastic wrap and chill for an hour.
3. Knead the dough on a floured surface until it is just smooth. Do not overwork. Roll the dough out 3/4-inch thick. Using a floured 2 or 2½ inch cookie cutter, cut out 4 rounds. Gather the scraps, re-roll; cut 4 more rounds.
4. Put the 8 rounds on the prepared baking sheet. Brush with the melted butter and sprinkle with the remaining tablespoon of sugar. Bake in the center of the oven for 12 to 15 minutes, until the biscuits are golden brown and firm to the touch.
5. For the filling, mix berries and sugar in a bowl. Chill.
6. Cool the biscuits on a rack; carefully split them in half. Heap the bottoms with strawberries. Dollop with the whipped cream, then replace the biscuit tops. Serve immediately with remaining whipped cream on the side.

Shopping List:

Party Plan:

Have fun!!