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Old 08-25-2008, 06:15 AM   #1
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I need help! I'd like to have a good old New England Clam Boil on Saturday after we get back from Block Island. The problem is, I've only been to one and don't know what I need to do to make it successful.
Here is what I do know:

1. We need cooking pots.
2. We need food to put in the pots.
3. We need a heat source.

What else?

Who is willing to help with this?
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Old 08-25-2008, 06:15 AM   #2
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I need help! I'd like to have a good old New England Clam Boil on Saturday after we get back from Block Island. The problem is, I've only been to one and don't know what I need to do to make it successful.
Here is what I do know:

1. We need cooking pots.
2. We need food to put in the pots.
3. We need a heat source.

What else?

Who is willing to help with this?
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Old 08-25-2008, 06:27 AM   #3
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Tim I will help!!. I have pot and burner and good cooking skills,at least no one has died from my food .If we dont go to block island we will certainly do some running around for you and the group.
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Old 08-25-2008, 07:29 AM   #4
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...and there's plenty of room in the back of my truck for food and supplies. We won't be going to BI, and will be happy to pitch in to help.
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Old 08-25-2008, 04:38 PM   #5
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We are goign to b lock Island, but I do have a pot, and might be able to get a burner. I will try to help if I can.
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Old 08-27-2008, 03:40 AM   #6
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We're not going to BI and I have 2 burners and pots. I've been told I'm a fair cook so I'll offer my help also.
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Old 08-27-2008, 04:09 AM   #7
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We have a pot and burner if you need. We are going to Block Island but the pot is there for you. Here is the explanation of clambake/boil from Wikipedia.
The New England Clam Bake is a traditional method of cooking foods, especially seafood such as lobster, mussels, crabs, clams, and quahogs. The seafood is often supplemented by sausages, potatoes, onions, carrots, corn on the cob, etc. Clam bakes are usually held on festive occasions along the coast of New England.

[edit] Method

A typical clam bake begins with gathering seaweed at the shoreline; seaweed is an important adjunct to cooking the food. To keep the seaweed fresh, it is necessary to have a container large enough to hold both the seaweed and a fair amount of sea water.

Also important are several round medium-sized stones, or sometimes cannon balls, which are heated in the fire and used to re-radiate heat during the cooking process.

Lastly, like most other methods of steaming, a cover is necessary to allow the trapped heat and steam to thoroughly cook the food. Canvas tarps or potato sacks soaked in sea water are often used for this purpose.

Once the stones and seaweed have been collected, a fire pit is prepared. Some prefer to simply start a fire within the pit, while others line the edges with flat stones to provide support for a metal grill on which the stones may be placed; others prefer to dig a pit dug out on the beach so that the food may "bake" under the sand.

The stones used for cooking are then placed in the center of the pit and a wood fire is started, although the exact method of heating the stones varies. The fire must burn until the stones are glowing hot. Care must be taken to ensure that the fire will burn out shortly after this optimal cooking temperature is achieved. The ashes are then swept off the stones and raked between them to form an insulating "bed". A layer of wet seaweed is place over the stones, followed by traditional regional foods such as clams, mussels, quahogs, and lobsters. Side dishes usually include potatoes, corn on the cob, linguiça sausages, carrots, and onions. Alternating layers of seaweed and food are piled on top and the entire mound is covered with canvas that has been drenched in sea water to seal in the heat and prevent the canvas from burning. (Some may prefer to use beer to soak the canvas, but it is unlikely to have any effect whatever on the cooked food.) The food is allowed to steam for several hours.

Since many locales outlaw building fires on beaches, most people cook this dish in a large pot. This is known as a New England Clam Boil. There are some caterers that specialize in clam bakes on the beach.
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Old 08-27-2008, 04:25 AM   #8
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Great post Lynn, let me say that I will help if I find a spot to set my wine down...
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Old 08-27-2008, 08:13 AM   #9
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There is a Nude beach called Moon Beach, down the road. Anyone want to help me gather a couple rocks and some Seaweed?
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Old 08-27-2008, 08:55 AM   #10
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Vet man i dont even want to pic you on a nude beach dam that must be sight to behold lol,becare when you pick those rocks up or someone may pick wrong rocks lol
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Old 08-27-2008, 08:55 AM   #11
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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Vet Man:
There is a Nude beach called Moon Beach, down the road. Anyone want to help me gather a couple rocks and some Seaweed? </div></BLOCKQUOTE>

Thats the spirit
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Old 08-27-2008, 09:28 AM   #12
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Lynn thats pretty much how we used to do it.It got harder and harder to find a spot to do it.We can do the pot method and everyone will love it. We used to spread tarps on the table with cheap throw away table cloths and dump everything on the table.You pick what you want and eat. We may even be able to get a clambake co. to give us a quote.It may be cheaper ,just a thought.Heres one that runs out of newport link
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Old 08-28-2008, 02:40 AM   #13
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Wow Frankie! We'd definiteoly being going upscale with McGrath's. I'll try to give them a call today and see what it might cost.

Thanks to everyone for your offers to help. I'm going to need it!
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Old 08-28-2008, 08:21 AM   #14
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I wouldnt let the website pics fool you.You never know.Things have been tight for us,so I aint exactly looking to spend a fortune.If its under $ 20.00/person it would be worth it.
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