Clambake Instructions

  1. Choose a place to set up equipment that is shielded from the wind and the ground is level.
  2. You will need to build a stand out of cinder blocks or bricks. Stand should be shaped as a triangle or square and needs to be 18'' high. If you have rented a burner, there is no need to build a stand, because the burner is a your stand.
  3. Place heat source in center of stand. We recommend using a propane burner as it starts faster - burns hotter - and gives best results. (Gas grills are not hot enough, charcoal burns down too fast, and wood should never be used, because it will blacken the steamer and may burn the clams.) You are respsonsible for the EQUIPMENT PROVIDED! The heat source should be 6 - 8 inches from the bottom of the steamer. Always make sure to cut the propane down after the bake is cooked, as it can melt the steamer.
  4. Place steamer on the stand.
  5. Your steamer is already packed with clams, seasoned chicken, sweet potatoes, and spice bag. It is only necessary to add the proper amount of water to the steamer. Add enough water to cover the spigot by 2 inches. (To prevent seasoning from being washed away, do not pour water over the chicken, but along the sides of the steamer. ) Place lid on steamer.
  6. Start your heat source and watch for steam. Do not remove the lid! Constantly removing the lid can cause clams not to open! We are not responsible for clams not opening! Do not expect any steam for about the first 30 - 45 minutes. (NOTE: If there is no steam after 45 minutes, there may be too much water or the heat source is not hot enough. First release some water from spigot, but not too much, just a few cups. If there still is not steam after 10 minutes - turn the heat source up slightly. Be careful not to burn bottom of steamer. )
  7. Once steam is visibly present, allow bake to cook for 45 minutes.
  8. Remove lid (This is the only time the lid should ever be removed). Take chicken out of steamer and allow them to cool. At this point, add husked corn and replace lid on steamer. Allow bake to cook for another 15 minutes. (While you are cooking corn, broil or barbecue the chicken to make it hot and crisp - far more enjoyable that a plain, steamed chicken. You may now serve the clam broth. )
  9. Everything should now be ready to eat. Cooking times varies depending on size of bake, intensity of heat and weather. On windy days the fire should be shielded to keep heat under the steamer. Block out wind with foil, sheet metal, blocks of bricks. For most clambakes, total cooking time should be 1 1/2 - 2 hours.

In Addition...

CHICKEN - Normally the chicken will cook faster than the large sweet potatoes. If the chicken is allowed to remain in the steamer until the potatoes are cooked, the chicken may over cook. To avoid this and to make a more tempt - tasting clambake, we suggest that the chickens be removed when they are cooked and allow to cool. Shortly before serving your clambake, brown chicken on grill or under broiler.

CHICKEN IN OVEN -You may choose to cook your chicken in a separate oven. Preheat oven at 400 degrees and bake for 1 hour and 15 minutes. (Test by piercing with fork)

LIVE LOBSTER -Live lobsters can be cooked in the clambake steamer. Place lobsters in the steamer at the same time the husked corn is added. Instead of steaming for another 15 minutes you will steam both the lobsters and corn for 25 minutes.

LOBSTER TAILS -First thaw lobster tails. Place lobster tails and corn in the steamer at the same time. Steam for approximately 15 minutes. (Lobster tail size @ 1//2 - 1#) If tails are smaller, remove earlier and continue cooking corn.

CRAB LEGS -Place crab legs and corn in steamer at same time and cook for 15 - 20 minutes.

PLEASE NOTE: The equipment provided must be returned within 24 hours, in a clean, undamaged condition. Failure to do so will result in loss of deposit and possible legal action.