Nothing beats a Maine Clambake and NOTHING is as flavorful as this clambake recipe from barharborfoods.
Downeast, our winters are long and our summers are short, sweet and time to celebrate. To many of us, the best celebration of all is a classic Maine clambake made and served right on the seashore. This tradition goes back to the original New Englanders; the Native Americans who taught us how to steam lobster, clams, and corn on the cob in seaweed covered fire pits in the sand.
Bring the steamer to a boil over high heat, covered, and steam for 30 to 45 minutes, or until the clam shells are all open wide and the egg is hard-boiled. Serve it up on four large plates with plenty of real melted butter. Don’t forget the nutcrackers – but forget the bibs; they’re for sissies. The egg is for the cook!
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