How to Cook the Perfect Clambake
Downloadable Instructions:
Seafood Boil Instruction Sheet »
How to Load Your Clambake Steamer »
How to Load Your Clambake Pot »
Video Tutorials:
Euclid Fish Clambake Tutorial Playlist »
First
Things
First….
Firing
Up
Your
Fire
Let’s talk fuel.
We recommend that you use natural lump charcoal (available here). It starts faster and burns hotter than briquettes, and we think you’ll be happier with the results.
- Don’t use a wood fire! It will damage the steamer (which costs you money!) and it won’t do a good job of cooking your bake (which will make your guests grouchy).
-
Don’t use your gas barbecue grill. It probably won’t provide enough of a concentrated heat source to cook your bake properly.
-
As
an
alternative
to
charcoal,
you
can
also
use
a
propane
burner
and
stand
(you
can
buy
or
rent
one
from
us).
- Review a few important propane burner instructions, available in our downloadable instruction sheet.
Pick a spot to set up your cooking operation
Choose a spot that's not too close and not too far away from where your guests will be congregating. Use some building blocks or bricks to make a stand to hold the steamer a foot or so off the ground. A triangular shaped stand works well - providing a sturdy base and good heat concentration. Add your charcoal and fire it up!
Getting
the
Steamer
Ready
It’s easy! We’ve already packed your steamer with your clams, seasoned chicken, and sweet potatoes.
- Remove the ice from the top of the steamer, and drain off any melted ice water through the spigot.
-
Add one pint of fresh water per bake (if you’re cooking over a propane heater increase the water to 1.5 pints per bake.) Don’t pour the water directly on the chickens because you’ll wash off the delicious seasoning!
Ok, Let's Get Cooking!
Your
stand
is
built,
your
steamer
is
ready,
and
your
charcoal
is
hot
(make
sure
the
flames
have
burnt
down
and
the
charcoal
is
white
with
a
nice
red
glow).
It’s
cooking
time!
- First, carefully place your steamer on the stand.
- Don’t let anyone lift the lid! You need all of that wonderful steam to cook your bake! If the steam escapes your clams might not open!
-
You
should
see
steam
coming
out
from
under
the
lid
45
minutes
or
so
after
you
start
cooking.
When
you
see
the
steam,
your
bake
should
cook
for
an
additional
30-45
minutes.
- Remember - any peeking will let heat and steam escape and will add to the cooking time required.
- Cooking time will naturally vary depending on lots of factors - the size of your bake, the weather, and the temperature of your fire. But as a general rule, plan on 1.5-2 hours from the moment you set your steamer on the stand until serving time. You may need to add charcoal if conditions dictate.
Using Propane? Read This Carefully!
If
you’re
using
a
propane
burner
and
stand
you’ll
need
to
keep
a
few
very
important
things
in
mind:
- The heat under your bake is going to be much more intense than if you were using a charcoal fire. Charcoal “dies down” naturally as it burns, propane doesn’t.
- You’ll need significantly less time to cook your bake with propane than with charcoal.
- Use more water in your steamer if you’re cooking with propane (because the more intense heat will cause quicker evaporation).
- Make sure you’re using a good, sturdy stand.
- Make sure the steamer is at least 8 inches from the bottom of squat burner to avoid damage!
Download our instruction sheet for full propane burner instructions
Important things to do after you get your steamer on the fire….
- Husk your corn. You’ll add it to the steamer later.
- Most veteran clam-bakers like to brown their chicken after it cooks with the clams in the steamer. If that’s your plan, you can get your grill or broiler ready.
You’re Almost Ready…
- 45 minutes after seeing steam your chicken should be finished cooking. Carefully remove the steamer lid, take the chicken out. Check the potatoes - if they’re done, take them out. If not, pop the lid back on, and give them a few more minutes.
- The chicken will normally finish cooking before the large sweet potatoes
- After your chicken is carefully removed from the steamer, let it cool, then crisp it up on a grill or under a broiler.
- If your fire is still screaming hot, remove some of the coals, (or if you’re using propane, turn down the flame)
- Add your husked corn to the steamer. The corn should take about 20 minutes to cook - giving you time to finish browning your chicken.
Reminders...
- Steamed chicken will pull apart if handled roughly
- Never let flames or hot coals touch the sides of cooking equipment. It will damage the equipment, and can also cause the broth to evaporate and your bake to burn!
- Kill your fire as soon as the bake is cooked to prevent burning the steamer!
- We can’t be responsible for clams not opening!
- Use common sense!
- Our equipment must be returned within 36 hours in clean, undamaged condition. Failure to do so will result in forfeiture of deposit and possible legal action!
If Your Bake Includes…
Live
Lobsters
You can elect to cook them in the steamer or in a separate pot. If you’re using the steamer, just place lobsters directly on contents. Either way, you’ll want to steam them for 15-18 minutes.
Pre-Cooked
Lobsters
Just put them directly on steamer contents for 10-15 minutes. Hint: corn and pre-cooked lobsters can be placed in steamer at the same time.
Lobster
Tails
Place directly on steamer contents, and steam for 40 minutes or so if tails are frozen, 20 minutes or so if thawed. You can also cook the tails in a separate pot. Plate tails in a pot of cold, salted water, bring it to a boil, and simmer for 15-20 minutes.
King
Crab
Place directly on steamer contents. If the crab is frozen, steam for 20 minutes. If thawed, 10 minutes should do the trick. Hint: put the crab on a small piece of aluminum foil before you put it in the steamer. It keeps the crab together and prevents it from falling down into the other bake ingredients! You can do this with all additional items.
Seafood Boils
Boil Only Instructions
- Fill your pot 3/4 full of water
- Set your stove top or burners to high heat and bring the water to a rolling boil
- Once at a rolling boil add the seasoning packets
- Add the boils to the water and cook for 30 minutes at a constant steady rolling boil
- Carefully remove the seafood boil with tongs and serve hot, either plated or poured out over a paper-covered table
Boil & Clambake Instructions
- Follow all clambake instructions above
- Once you remove your chicken, add the corn and seafood boil on top.
- Add the seasoning packet over the boils, close the lid and cook for an additional 30 minutes.
- Carefully remove the seafood boils with tongs and serve hot, either plated or poured out over a paper-covered table.