So this week, I traveled back home to Ohio for my cousins wedding, and was over the moon excited when my mom had let me know that it’s clambake season!
It’s not really too much of a “trend” here in LA, but back east it’s practically a tradition in Ohio.
Growing up, I always had a crazy love for seafood and so, I figured that I would list below the steps on how to make the perfect fall clambake, based off of how my mom put together a clambake growing up.
+ 2 bags of clams { depending on how many people your feeding, us 3 had 2 bags, which equaled to 100 clams }
+ 8 red potatoes
+ 1 can of chicken broth
+ 1 1/2 cups of butter, or just 1 stick of butter
+ A few slices of celery for flavor
+ 3 stalks of corn { cut each corn in half }
+ 3 chicken breasts
- Place the potatoes in a layer, in the bottom of a large pot. Cover with a layer of clams, then chicken, then corn, and then celery around the edges for flavor. Pour in enough chicken broth to fill the pot halfway.
- Cut a half cup of butter into cubes and place on top of the seafood. Cover with a lid, and seal tightly with aluminum foil.
- Bring the pot to a boil, then simmer over medium-low heat for just about 45 minutes.
- Remove the pot from the heat, and carefully remove the foil and the lid. Remove the seafood and potatoes from the broth and then begin to serve, however you would like. Preferably on a large plate, and everyone can take their own portions.
