Ingredients
- rs.
- to to 12,000 cooking outdoors, plan on using a propane-fueled turkey fryer. If cooking indoors, to steam more than four to six bakes, you'll want a high-output gas burner that provides more than 12,000 BTUs.
- Six dozen Six dozen littleneck or middleneck clams, each dozen wrapped in a mesh bag. (If you're feeling flush, order an extra dozen or two for true clam lovers.)
- 11/2-pound to Six split broiler-fryer chicken halves, each about 11/2-pound portions. (Plus additional mesh bags to wrap chicken halves.)
- 8 to 10 medium yams (each about 8 to 10 ounces).
- Six Six whole ears of corn with husks and silks removed.
- Seasoned salt or Old Bay seasoning.
- to 3 3 quarts cold water (or chicken or vegetable stock).
- Melted butter; side dishes.
Preparation
Step 1
1. If you don't have a conventional clam steamer, arrange a steamer basket in the base of a regular stock pot. (If you can't find a steamer, invert a metal colander in the stock pot to prevent everything from just boiling.)
2. Generously season the split broilers. That can be as simple as salt and freshly ground black pepper, or use your favorite seasoned salt or Old Bay seasoning. To make them easier to handle, tuck each chicken half into a mesh bag (your fishmonger should be able to provide them for pennies or even for free) then place the chicken in the steamer.
3. Next in the pot, arrange bags of thoroughly scrubbed and rinsed clams, a dozen per mesh bag. A good supermarket or fishmonger usually takes care of this part. Feel free to sprinkle on a tablespoon or so of Old Bay, packaged crab boil or other seasoning.
4. Whole yams top the clams. Many cooks prefer to parboil the potatoes -- until barely tender -- before adding them to the bake, especially if using larger potatoes.
5. Top with ears of corn.
6. Now, pour in some water, about 1 pint per bake. (If you're cooking indoors, most pros recommend 1 pint per bake. Cooking outdoors over propane means a hotter fire and more moisture lost to steam, so go with 1½ pints of water per bake. A scorched smell is your cue to add more water.
7. Cover the pot tightly with a lid. Now you get to play tough cop. Every time a curious or "helpful" guest lifts the lid, give 'em the stink eye. Otherwise, you lose steam -- and slow down the cooking. Let the fire do its job until steam billows from beneath the lid; then adjust heat for a slower but steady boil. Depending on the number of bakes you're cooking (and the liquid used), this will take at least 30 to 45 minutes. Once it's really steaming -- again, depending on the number of bakes you're steaming -- allow about 45 minutes to 1½ hours. (When you can pierce through the center of the potatoes with the tip of a sharp knife, the bake is done.)
8. Depending on your preference, you may want to remove the chicken, cut open the bags and finish the chicken halves on the grill until the meat is golden brown.
9. Set out small bowls of melted butter for dunking the clams. Offer wedges of lemon. If you want to round out the feast, clam chowder, coleslaw and rolls are nice additions. Ice cold beer and freshly brewed iced tea are welcome beverages. Don't forget to set out a few empty bowls in which guests can discard their shells. Have a sharp knife or shears handy to cut open the bags if they won't tear easily.
10. Dig in. For seafood lovers, a clambake is the essence of autumn.