Monday, August 10, 2020

Want to Bring the Beach to You? Try a Clambake

THE CLAMBAKE is a versatile feast. Most iterations embody some sort of potato; whether or not fingerling, crimson or Yukon Gold is as much as the cook dinner. Corn on the cob is a standard factor—white or yellow. One may simply go in a half-dozen completely different instructions on the subject of clams alone.

“I don’t love the concept of sausage in a clambake,” mentioned chef Barbara Lynch, a Boston native. “It takes away from the seafood. I like to stay to steamers, lobster and mussels.” But many Rhode Islanders contemplate chouriço sausage important, lobster non-obligatory.

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