Want to Bring the Beach to You? Try a Clambake


THE CLAMBAKE is a flexible feast. Most iterations include some type of potato; whether fingerling, red or Yukon Gold is up to the cook. Corn on the cob is a common element—white or yellow. One could easily go in a half-dozen different directions when it comes to clams alone.

“I don’t love the idea of sausage in a clambake,” said chef Barbara Lynch, a Boston native. “It takes away from the seafood. I like to stick to steamers, lobster and mussels.” Yet many Rhode Islanders consider chouriço sausage essential, lobster optional.



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