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Connecticut clambakes do not only refer to the scrumptious meals of seafood but they also refer to a gathering of people enjoying the outdoors with tasty seafood treats. This wonderful party idea can go well with any business event, wedding celebration, family reunion, or even a romantic date by the beach.

As it is a hands-on event, the clambake would be a great place to meet new friends because of its casual atmosphere. With summer as the perfect time to enjoy the beach and delicious seafood treats, clambakes are a whole lot of fun!

Clambakes were originally prepared on the beach, over a huge fire. But some local laws have now prohibited beach fires, so today’s technique would have the clambakes cooked over the more efficient propane burner. Even though the traditional method is not often practiced, what’s important is that the traditional atmosphere still lives.

Different kinds of foods may be included in the clambake. Some party hosts even serve stuffed quahogs (hard shelled clams) for starters. Others also have steamers (soft shelled clams) dipped in butter and a salty broth. Others also prefer their clambakes to include clam chowder, shrimp, and mussels. Corn on the cob, potatoes, salads, stews, and cornbread are some of the popular accompaniments. As for dessert, ice cream is considered the most popular. With all the many food additions and accompaniments, the lobster bisque is still the most important part of the clambake.

For that truly authentic clambake, you must first go to the beach and dig a pit two or three feet deep, line it with rocks, and tend a wood fire until the rocks reach 400 degrees F. The hot rocks are then thickly lined with wet seaweed and layered with potatoes, corn in the husk, and more seaweed. The pit is covered with a tarpaulin, weighted down with more rocks, and is left to steam for about three hours.

For a simpler clambake method, you can steam the clams and accompaniments on the stovetop. For the most authentic indoor clambake version, you can place rocks in a large metal washtub across a couple of stovetop burners. Layer in seaweed and clam, and pour in a couple gallons of seawater and then bring to a boil and steam for 20 minutes to reproduce the briny flavor of beachside clambakes.

If seawater and seaweed are just too much, just have the clambake prepared over hot coals on the grill. This will naturally help the live lobster and potatoes boil first as they take a really long time to cook. The clams and corn, however, will be cooked through the grill’s heat.

For an even more stripped-down version of Connecticut clambakes, forget about the grill. Put the clams in a pot on the stove, perhaps with corn and chorizo, or with aromatics such as shallots and saffrons, and steam until they open. Though you won’t probably experience the original cooking methods of Connecticut clambakes, the best part is that you still get to enjoy the healthy and unique way of partying.

By Sherry Shantel