Go to the Recipe: Home Clambake
Makes me want to head to New England shouldn't have read this before dinner!
Yummy! The recipe was spot on, and the video about how to clean the crab was very helpful. We used an oval pot to squeeze everything in (we did not plate it delicately like you, hence the waxed paper on the table). I used the bbq instead of the oven inside which worked really well. I let the rocks heat up on the grill for a half hour or so, then in the pot for another 15 min. We added lobster and some enoki and random mushrooms from the asian supermarket where we found the Kombu and got all the seafood.
Looks. Awesome.
BEAUTIFUL!
That looks AMAZING!!!
Could this be done with the same ingredients of the Pacific Northwest Clambake (aside from the kombu part)?
Is there an alternative to kombu? And what other kind if rocks can I use?
Pretty cool! There are ways and methods on replicating in a Weber Grill as well. While the results are DELICIOUS... The Weber Grill takes a WHILE and a WHOLE LOT of charcoal, as we have learned in doing. Be surprised as to REALLY quickly things cool off when adding seaweed. If one is cooking at their beach-house, may be worth preheating the rocks in a sturdy pan, then build your fire and add the pre-heated rocks. We did pretty deep layers of seaweeds and it's a slow sauna, but does yield the a really succulent lobster.
Is it best to use a cast iron dutch oven. What else would work.
