Thursday, July 24, 2008

Cape Cod Clambake

There are probably as many versions of this recipe as there are cooks in New England. This particular version is a combination of recipes from my family and my husband's family. No trip to the cape is complete without making it at least once!

Good, fresh clams and the chorizo are essential in my opinion. Everything else is really just optional.

The recipe below serves four people and can easily serve more by adding an additional one pound of clams, one potato, one hot dog and one ear of corn for each additional person.

Cape Cod Clambake

5 pounds fresh steamer clams
1 tablespoon cornmeal
1 tablespoon kosher salt
4 medium size Yukon gold potatoes, unpeeled
2 large yellow onions, peeled
1 pound chorizo, sliced into 1 inch pieces
4 good quality hot dogs
4 ears of corn, husks removed
melted butter for serving

One hour before cooking, discard any clams that are not firmly shut and soak the remaining clams in cold water and about a tablespoon of cornmeal; rinse with water until free of sand.

Fill a large pot with about 4 inches of water and a tablespoon of kosher salt. Bring to a boil over high heat.

Add the onions and potatoes. Cover and boil for 5 minutes. Add the chorizo and continue boiling for another 5 minutes. Add the hot dogs and continue boiling for another 5 minutes. Add the clams, top with the corn, cover tightly and cook for an additional 5 - 7 minutes. Discard any unopened clams.

To serve, place one small cup of melted butter and one dish of broth (to rinse clams) on each plate. Have bowls for shells and plenty of napkins ready.

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  1. One of my favorite meals, and yours looks fabulous!

  2. Yum! Sounds awesome. Great blog!