How to prepare a traditional fall clambake feast: Cleveland Cooks

lobster

🥗Healthier: shrimp

💰Cheaper: crab

Shrimp offers a similar seafood flavor at a lower cost.

seaweed

🥗Healthier: spinach

💰Cheaper: cabbage

Spinach provides a nutritious alternative with a different texture.

white wine

🥗Healthier: chicken broth

💰Cheaper: apple cider vinegar

Chicken broth adds flavor without the alcohol, while vinegar provides acidity.

sausage

🥗Healthier: turkey sausage

💰Cheaper: hot dogs

Turkey sausage is lower in fat, while hot dogs are more affordable.

Gather a large stock pot or clam steamer with a tight fitting lid.

Ensure you have a strong heat source for cooking.

Lay split chicken halves in the bottom of the steamer or pot.

Add a dozen clams per person, plus a couple of extra dozen for a feast.

Layer in corn on top of the clams.

Top with potatoes.

Pour in about a pint of liquid (water or clam broth) per bake to provide steam and prevent scorching.

Cover the pot tightly and place it on the strong heat source.

Wait for steam to start coming out from the pan.

Cook for roughly 45 minutes to an hour and a half, depending on the number of bakes.

After 45 minutes to an hour and a half, check the potatoes by piercing them; they should be tender when done.

Avoid opening the pot frequently to ensure the clams remain closed.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens