Step up you New England guys!

Chilli · 03-03-2006, 03:54 PM

Just got tasked for an important mission... Turns out the powers that be want to have a shin dig over at the office.... Every big shot from our east coast opps is going to be there... They're looking to have an official "New England Clam Bake" and you guessed it... I'm grocery shopping and cooking.

Never been to one... Never seen one... However I did stay at a Holiday Inn Express last night... From what I gather I'll be needing Lobsters, Clams, Mussels, Chowder, Corn and Salt Potatoes... Thats all I've got so far...

Lets here it from those that know... What have I got to do to turn this thing into an authentic Tongue Slapping, Belly Filling cookout that will be talked about for a long time... Give me your suggestions, recipes', you name it... Need some direction here.

jbones11 · 03-03-2006, 04:07 PM

Get a shovel and start digging a whole brother

http://seafood.allrecipes.com/AZ/Fir...eNewEnglan.asp

Mrs Capt-D · 03-03-2006, 04:12 PM

Chilli
Ok a native to RI I can help you. thing is my recipes are at home so if you can wait about an hour and a half I can give you some recipes!
your on the right track with the Lobster but we call them "Labsta" anyway,if you want I can also give you the recipe for the clam cakes that usually go with the chowda. and that would be the white not the read or if you really want to be a gourmet you could have clear(which is grey ) and have them add to there taste the cream (new england)or tomato( manhatten). Mussels are not really important. but the clams are and they are not the cherrystones you see in the supermarkets. the are sometimes called mahogany( sorry for the spelling) clams or pissers( yes that's what I said) the clams are a oval shape that are some what grey and not as hard of a shell as the clams you see in the supermarket. Thinner shell.
Corn is good the sweeter the better and the potatoes should be like the small red ones easier to deal with and cook faster. I never put potatoes in but, it's used as a staple. and don't for get the drawn butter and lots of napkins!! lobsta crackers and pickers too.. No not those mallets you all use to smash the Poop out of your crabs. those will not work!
I'll send you recipes when I get home if you can last. O if your shopping get celery, onion and dry basil, bay leaves and such for seasoning the water.
hope this begins to help!

I assume you are not doing this in the ground because that is a whole day event and I assume your not near the ocean to get the seaweed? LOL
I guess it's a matter of preference but there are NO hotdogs and sausage or sweet Potatoes seen in the above link in the recipe!

Parapapam · 03-03-2006, 04:24 PM

Good start so far.....

You also need good heavy local beer that can cut through creams and butter...

I suggest Martha's Vineyard Brewing's Offshore Ale....

But in the last resort go with Sam Adams Boston Ale....

Mike

P.S. Lots and lots of butter...the more the merrier...

P.P.S. Make all the big wigs at the office wear their stupid little plastic lobster bibs. Tell them it is tradition even though real locals wouldn't be caught dead in them....

Jesse Lockowitz · 03-03-2006, 04:28 PM

Clam Bake?

?

Just kidding!

Jesse

Chilli · 03-03-2006, 04:28 PM

Alright... We're on the right track...

Jbones... Thanks for the link... A little education never killed nobody...

Mrs. CaptD... I have nothing but time... This thing is scheduled for May 8th... Won't have a beach or a hole or a fire... They want to hold this thing in the lawn next to the office... I'll have to stoop to the lowely level of a couple of propane burners and a few charcoal grills... O the HORROR! Can't trust a Maryland boy to do anything right...

I would be very interested in any recipes and how to that you care to share... I want everybody to enjoy the eats and waddle away from the trough full.

Thanks for the help guys and gals... Standing by, sea weed in hand....

Chilli · 03-03-2006, 04:29 PM

Thats right Jesse.... I think I can see the haze on the horizon over swansboro from here.... You sendin me a smoke signal???

Mrs Capt-D · 03-03-2006, 06:17 PM

ok I'm home and looking for my recipes to send you. do you want me to email them to you or post? what ever works for you. My DH has been asking me to post my recipes anyway. so let me know and I'll send them or you can email me when you get closer to the date?
just be warned like New Englanders to a crab you company may be to the steamer(pisser) they are as about tedious as cracking a crab and picking the meat. don't forget to take the skin off the neck of the clam.

canyonfvr · 03-04-2006, 02:03 PM

im sure shebeen could add to this

shebeen · 03-04-2006, 02:10 PM

Didn't think my first post would be about a clambake....

But if you don't feel like diggin' a hole here's an indoor clambake recipe. It'll work.......

Nothing that even RESEMBLES a tomato is allowed at a New England clambake......especially in the chowda. And I'd LOSE the sausage.

http://www.epicurious.com/recipes/re...s/views/232597

03-03-2006, 04:12 PM	#3
Mrs Capt-D Weaky wacker Join Date: Nov 2005 Location: Severna Park, MD Posts: 29 Occupation: Architect	Chilli Ok a native to RI I can help you. thing is my recipes are at home so if you can wait about an hour and a half I can give you some recipes! your on the right track with the Lobster but we call them "Labsta" anyway,if you want I can also give you the recipe for the clam cakes that usually go with the chowda. and that would be the white not the read or if you really want to be a gourmet you could have clear(which is grey ) and have them add to there taste the cream (new england)or tomato( manhatten). Mussels are not really important. but the clams are and they are not the cherrystones you see in the supermarkets. the are sometimes called mahogany( sorry for the spelling) clams or pissers( yes that's what I said) the clams are a oval shape that are some what grey and not as hard of a shell as the clams you see in the supermarket. Thinner shell. Corn is good the sweeter the better and the potatoes should be like the small red ones easier to deal with and cook faster. I never put potatoes in but, it's used as a staple. and don't for get the drawn butter and lots of napkins!! lobsta crackers and pickers too.. No not those mallets you all use to smash the Poop out of your crabs. those will not work! I'll send you recipes when I get home if you can last. O if your shopping get celery, onion and dry basil, bay leaves and such for seasoning the water. hope this begins to help! I assume you are not doing this in the ground because that is a whole day event and I assume your not near the ocean to get the seaweed? LOL I guess it's a matter of preference but there are NO hotdogs and sausage or sweet Potatoes seen in the above link in the recipe! Last edited by Mrs Capt-D; 03-03-2006 at 04:23 PM.

03-03-2006, 04:24 PM	#4
Parapapam Crab mustard is good Join Date: Feb 2006 Location: Falmouth, MA Posts: 743 Boat: Regulator 23	Good Local Beer... Good start so far..... You also need good heavy local beer that can cut through creams and butter... I suggest Martha's Vineyard Brewing's Offshore Ale.... But in the last resort go with Sam Adams Boston Ale.... Mike P.S. Lots and lots of butter...the more the merrier... P.P.S. Make all the big wigs at the office wear their stupid little plastic lobster bibs. Tell them it is tradition even though real locals wouldn't be caught dead in them....

03-04-2006, 02:10 PM	#10
shebeen #1 Lurker Join Date: Mar 2006 Location: Portsmouth, NH Posts: 4 Occupation: Construction Manager	Didn't think my first post would be about a clambake.... But if you don't feel like diggin' a hole here's an indoor clambake recipe. It'll work....... Nothing that even RESEMBLES a tomato is allowed at a New England clambake......especially in the chowda. And I'd LOSE the sausage. http://www.epicurious.com/recipes/re...s/views/232597 Last edited by shebeen; 03-04-2006 at 02:14 PM. Reason: add'l info

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03-03-2006, 04:07 PM	#2
jbones11 I think Admin is going to let me have this space Join Date: Jul 2005 Location: Philly Posts: 1,046 Boat: Im a boat whore Home Port: Cape May Best Catch: 3 fish on one hook Occupation: Its hard and shiney	Get a shovel and start digging a whole brother http://seafood.allrecipes.com/AZ/Fir...eNewEnglan.asp

03-03-2006, 04:28 PM	#5
Jesse Lockowitz I think Admin is going to let me have this space Join Date: Oct 2005 Location: 15 min from MHC, NC Posts: 2,887	Clam Bake? ? Just kidding! Jesse

03-03-2006, 04:28 PM	#6
Chilli Crab mustard is good Join Date: Feb 2005 Location: Sparks, Maryland Posts: 622 Occupation: Survey Vessel Captain, Sportfishing Mate	Alright... We're on the right track... Jbones... Thanks for the link... A little education never killed nobody... Mrs. CaptD... I have nothing but time... This thing is scheduled for May 8th... Won't have a beach or a hole or a fire... They want to hold this thing in the lawn next to the office... I'll have to stoop to the lowely level of a couple of propane burners and a few charcoal grills... O the HORROR! Can't trust a Maryland boy to do anything right... I would be very interested in any recipes and how to that you care to share... I want everybody to enjoy the eats and waddle away from the trough full. Thanks for the help guys and gals... Standing by, sea weed in hand....

03-03-2006, 04:29 PM	#7
Chilli Crab mustard is good Join Date: Feb 2005 Location: Sparks, Maryland Posts: 622 Occupation: Survey Vessel Captain, Sportfishing Mate	Thats right Jesse.... I think I can see the haze on the horizon over swansboro from here.... You sendin me a smoke signal???

03-03-2006, 06:17 PM	#8
Mrs Capt-D Weaky wacker Join Date: Nov 2005 Location: Severna Park, MD Posts: 29 Occupation: Architect	ok I'm home and looking for my recipes to send you. do you want me to email them to you or post? what ever works for you. My DH has been asking me to post my recipes anyway. so let me know and I'll send them or you can email me when you get closer to the date? just be warned like New Englanders to a crab you company may be to the steamer(pisser) they are as about tedious as cracking a crab and picking the meat. don't forget to take the skin off the neck of the clam.

03-04-2006, 02:03 PM	#9
canyonfvr Hide- My Wifes Logged On Join Date: Feb 2006 Posts: 140	im sure shebeen could add to this