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Patio CLAMBAKE

Patio Clambake, right in your own backyard. Pictures on www.patokeefe.net/Main4.html



 



 



A Piece of Cake



By Pat O’Keefe



 



I
get asked for a repeat of this recipe every year.  When my family gets together in the
summertime one of our most favorite things to do is to have a “Patio”
Clambake.  One of my brothers-in-law,
David, grew up on the Cape and loves, LOBSTER BAKES, as we all do!  He’s
come up with the most fantastic way to enjoy all the wonderful tastes and
smells of a lobster bake with minimal effort and without being on the
beach.  All you need, besides the edible ingredients, is a flat space on
concrete, slate or brink.  Back patios are perfect for this
adventure. 



 



"PATIO" CLAMBAKE



 



Cooking
surface should be brick, slate or concrete and definitely no asphalt. 
Lay out two sheets of heavy-duty aluminum foil side by side and turn up edges
about 1 inch.  Place a layer of “briquettes” on top of the foil and
saturate with charcoal liter fluid.  Light and let burn down until
briquettes turn white (about 20 minutes.)



 



David
says for purposes of illustration the recipe will be based on an individual
serving although I have seen it done for as many as 14 with space being the
only limitation.  Everybody has their own
individual disposable aluminum container (9x11) with lobster, steamers,
mussels, corn, onions and potatoes.  You could also add sausage or shrimp
depending on your tastes.



 



One
Serving:



1-
9x11 disposable aluminum baking pan OR larger ones for small roasts or turkeys



5
to 6 pearl onions



1-garlic
clove crushed



1-stick
of celery



1-stick
of butter



1
and 1/3lb.-steamers or mussels



1
and 1/4lb.-lobster



1/4-cup
white wine



1or
2-ears fresh corn



Generous
amount of fresh parsley



 



Place
the steamers/mussels on the bottom of the pan, add the garlic, celery and place
the lobster on top then add the corn, wine, parsley stick of butter and pearl
onions.  Tightly cover the pan with two sheets of aluminum.



Place individual pans on top of coals for approximately 20
minutes or until lobster turns “red”.  After 20 minutes, if not done check
often.  Cleanup is a snap!  Let the
coals burn until completely out and simply roll up the foil and place in the
trash.  Everyone places their shells and leftovers in their pans and
tosses them out when finished.



 



There
are a few times, because of space restrictions, when my recipes do not make all
the papers.  I will be happy to send you
my weekly recipes via email just contact me at apieceofcake@optonline.net  On the Web at www.patokeefe.net Web site now has an
extensive collection of recipes with more added frequently.  Need a past recipe or have a question, I will
do my best to help, just email me. ENJOY!



 



 

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