Food With Soul
Clambake on A Budget
With Chef Patrick Ford
New England knows a thing or two about serving the perfect clambake. LifeWorks: Boston chef, Patrick Ford, shares his budget-friendly spin on the classic boardwalk dish just in time for warmer weather.
New England Clambakes can be extravagant or down-home depending on your style. Our style is to keep the experience light, fun and learn when and where to splurge. That’s why our clambake ditches the big-ticket lobster, for a boiled approach using fresh clams and mussels.
TIP! No need for a fancy big pot, you can simply layer your flavors in several smaller soup pots or stockpots, if that’s what you’ve got in your kitchen.
Chef Patrick Ford’s Clambake on A Budget
Serves: NA servings
- 1lb (per guest) of cleaned clams (littlenecks or the larger steamers)
- 1lb (per guest) of cleaned Mussels
- 2-3 (per guest) small potatoes, red bliss work great
- ½ onion(per guest, scale according to the size of onion) peeled and halved
- Bay leaves
- ½-1 ear (per guest) Local Corn on the Cob
- ½-1 link (per guest) of sausage links, chorizo or linguica but hot dogs work too
- Simply bring some water and your onions to a simmer, layer on the potatoes, then the already browned sausage links, to heat.
- Then lastly add in your clams and mussels and put a lid on for 12 to 15 minutes until your shellfish has popped open.
- Serve some drawn butter and big pieces of toasted or grilled bread (baguettes are perfect here but so is Ciabatta or Italian stick bread) on the side.