image from Williams Sonoma
We've been enjoying, savoring, gorging on, feasting and loving a good old fashion New England clambake around these parts once in a while for the past few weeks. As New Englander's we're not so blessed with the best weather but we are blessed with seafood, readily available local seafood and there really is nothing better. The recipe we use for this clambake is from Cook's and included kilbasa which was new for me, I'm a convert... big time. Really everything gets stacked in the pot... the water from the seafood acts as a steaming agent and everything opens/browns/bakes/cooks on its own in about twenty minutes. Magic. We recommend a plastic bag on the old table, which is just a tick classier than the lobster bib (no judgments if you bib as a rule!). Anyway, we throw the steamed goodness onto a platter and eat away. For those who are counting, yes, those are two lobsters. Yes, it was just Rob and I at dinner. Yes, we over ate and will probably just do one lobster next time. Or crab legs... yum. The best pot we've found for the job is that All-Clad (we love All-Clad) two in one multi pot. It has two steaming baskets (we don't use them for the clam bake) which can be used for pasta or even skimming broth. It's a new addition to our cooking arsenal. No clambake this weekend, we're celebrating my Aunt Tootsie's 90th (amazing, no?) birthday with some of Rob's famous chocolate (to die for) cupcakes and some quality family time. Happy Labor Day... get your clambake on if you can, it will make your soul happy!
