fresh clams Steamers
Lobster party at ctgolfers
|
|
15 pounds – Softshell Steamer Clams $169.95 Live Maine Softshell ‘Steamer’ Clams for your next clambake! Harvested by local clammers in Kennebunkport/Cape Porpoise, Maine. Cape Porpoise Lobster Co. is a Maine state certified shellfish dealer…. |
|
|
6 pounds – Softshell Steamer Clams $79.95 Live Maine Softshell ‘Steamer’ Clams for your next clambake! Harvested by local clammers in Kennebunkport/Cape Porpoise, Maine. Cape Porpoise Lobster Co. is a Maine state certified shellfish dealer…. |
|
|
10 pounds – Softshell Steamer Clams $129.95 Live Maine Softshell ‘Steamer’ Clams for your next clambake! Harvested by local clammers in Kennebunkport/Cape Porpoise, Maine. Cape Porpoise Lobster Co. is a Maine state certified shellfish dealer…. |
|
|
Clam Recipes: Fresh Clam Recipes & Shellfish Recipes $11.95 Clam recipes is a wonderful recipe cookbook for shellfish lovers everywhere. Some of our favorite recipes include clam balls, clam chowder, clam bisque, garlic clams, rock & roll clams, clams casino, mushroom clam chowder and white clam sauce. These recipes are great for a clam bake or for just a nice relaxing dinner at home. Pick up your copy of this Reader’s Choice Edition today!… |
|
|
Steamers $1.9 Colorful invitations have a watercolor picture of the bay at sunset. Clams and oysters are on the dinner table next to a steamer pot. Bright white reception, respond and informal / thank you cards are available. |
|
|
Clams $6.81 -- Expert advice on how to bring home a bounty -- Types of clams described and which make the best eating -- Natural history details of help to any clammer This practical, illustrated how-to book describes the best ways to clam, including where to find the creatures, what equipment to use, and how to collect and cook them -- with dozens of tasty clam recipes included. The author, a veteran clammer along Virginia's clam-rich Eastern Shore, also examines the natural history of clams and answers frequently asked questions about them. |
|
|
Aqua Yums Clams - Cubes - 3.5 oz. - Frozen $3.99 A treat like no other - your fish will love Aqua Yums clams. Fresh, all-natural clam meat, chopped up finely and frozen into easy-to-use cubes, this tasty treat delivers a boost of protein, and best of all, your fish will go crazy for this special taste. |
|
|
Simply Shellfish: Quick and Easy Recipes for Shrimp, Crab, Scallops, Clams, Mussels, Oysters, Lobster, Squid, and Sides $3.95 In "Simply Shellfish" seafood expert and acclaimed cookbook author Leslie Pendleton offers up 125 recipes for shrimp, crab, scallops, clams, mussels, oysters, lobster, and squid. All the dishes are fresh, healthful, and a (sea) breeze to prepare. Shellfish is a near perfect food: packed with good-for-you protein, low in fat and calories, and exceeding quick and easy to prepare. Not to mention flavor--it's doesn't get much better than creamy clam chowder, tender crab cakes, or succulent lobster rolls. In "Simply Shellfish" Leslie Pendleton shares her best recipes for these favorites. There's Roasted Shrimp on Asparagus Skewers with Brie, Curried Coconut Scallops, Mussels Steamed in Carrot Ginger Broth, and BLLTs (bacon, lobster, lettuce, and tomato sandwiches). Unlike fish fillets or whole fish, shellfish requires minimal prep time and can be on the table in minutes. Leslie's recipes are at once sophisticated and approachable, with supermarket-friendly ingredients, easy instructions, and outstanding results. |
|
|
Fresh: $16.95 Fresh |
|
|
Three Clams and an Oyster $3.94 A four-man flag-football team in need of an Oyster. Sixteen-year-old Flint McCallister is the captain of a four-man flag-football team called Three Clams and an Oyster. Flint and the other two Clams, Beaterson and Deshutsis, are going to give this season all they've got, but, as usual, they're having Oyster problems. The first Oyster on the team died a couple of years ago. The current one, Cade Savage, is partying too hard and is unreliable. Flint and the Clams are faced with a dilemma: should they stick with their old friend Cade or dump him and go with a new Oyster? And if they dump Cade, who will they get to replace him? Tim Goon, the unknown quantity with the roadkill hairdo? Thor, the nice-guy stoner? Or the girl, Summerfield, who pushes them out of their comfort zone and doesn't shave her legs? In searching for an Oyster, Flint and his buddies are forced to reexamine their hallowed traditions and old habits - and to take a hard look at who they are and where they're going. |
|
|
Chesapeake Bay Steamers $21.37 Since English settlers first touched the shore of the new country in 1607, the Chesapeake Bay has been a multifaceted engine of American history and commerce. The body of inland tidal water between the largest bay cities, Norfolk and Baltimore, was large enough to be the setting of adventure and close enough to allow smaller towns and cities to grow up on its shores. The common community came to life with the technologies of steamboats that could cover the long distances between North and South relatively quickly. Steamers filled in the nooks and crannies of the bay's geography, and by the mid-19th century, the skies over the bay were lined with dark, waterborne contrails in all directions. Strong machines built to master rough seas while moving gently enough for small harbors, many steamers had life spans that crossed whole eras in American history. Some were drafted into distinguished service in domestic and foreign wars. The steamers plied the bay and its rivers with a feminine grace well into the mid-20th century, when they were overtaken by the rush of modern times. The last steamer sailed into oblivion exactly 150 years after the first of them appeared in Baltimore harbor. |
|
|
Fresh from the Market: $23.09 Ingredients-first cooking for elegant and vibrant seasonal cuisine all year long From the first pale-green shoots of April asparagus to December's robust porcini and creamy sunchokes, food at its seasonal peak offers brilliant flavors. In Fresh from the Market, Chef Laurent Tourondel presents fantastic recipes based on the seasonal, market-driven cooking philosophy that has made him one of America's most successful chefs and restaurateurs. This richly photographed cookbook covers cocktails, appetizers, soups, salads, main dishes, and desserts, along with complete menus for special occasions like an autumn wine harvest dinner or a festive New Year's Eve feast. Chef Tourondel selects the freshest seasonal ingredients and maximizes their flavors with simple cooking techniques. Features 167 recipes organized by season, along with complete menus for special occasions like Thanksgiving dinners and Independence Day barbecues Packed with mouthwatering, full-color photography by renowned photographer Quentin Bacon Includes wine pairings, seasonality charts, sources, and other valuable and insightful information Whether cooking with fava beans in spring, littleneck clams in summer, butternut squash in fall, or Meyer lemons in winter, Fresh from the Market shows home cooks how to create incredible dishes from each season's glorious bounty. |
|
|
Cuno HF8S Aqua-Pure Replacement Cartridge for SF165, Steamers $39 Cuno HF8S Aqua-Pure Replacement Cartridge for SF165, Steamers |
|
|
Cuno 5599205 Replacement Cartridge Water Softener for Food Steamers $48.34 Cuno 5599205 Replacement Cartridge Water Softener for Food Steamers |
How to Have a Successful Lobster Clambake
So, you’re having a clambake? Whether cooking on the shores of the ocean, in an outdoor grill, or on the stovetop in the comfort of your apartment, clambakes are a great way to enjoy phenomenal New England seafood. Based on the Native American tradition of cooking seafood over hot coals buried in the ground, clambakes have grown in popularity over the years and can be enjoyed by everyone.
The first step is to go to choose your ingredients. If you’re lucky enough to have a store nearby that sells fresh lobster, clams, and mussels, you can do that, but consider first if you will need to transport your fresh seafood to another location, and how you will package it to keep it fresh. Another option is to purchase fresh lobster online and have the lobster shipped overnight to your location. If purchasing your lobsters online, make sure you plan ahead and place the order online before the date of your event. Then place your order and you’re on your way to a feast!
Next, you’ll need to decide where you’ll be doing your cooking. If you will be cooking in a public place, especially if you plan on digging a clambake pit, you’ll need permission from you local parks or government office. If you are cooking at home, you’re ready to go. No matter where you are doing your cooking, the idea is to generate steam while keeping your food packed together. Some clambakes forgo the use of charcoal and rely solely on hot rocks and seaweed to produce enough heat and steam to “bake” the food, but charcoal is perfectly adequate.
Suggested Ingredients: (per person):
One of the fun things about doing a clambake is that you are free to pick and choose what you would like in your bake. You may want to do only lobsters and corn, or you may want to add a little bit of everything. This is a time that you can completely cater to your personal preferences!
1 lobster
½ lb. shellfish, including any or all: mussels, oysters, clams/steamers
½ lb. sausage (linguica, kielbasa, or andouille recommended)
½ onion, cut into quarters
1 ear of corn
beer, 2 cans or more, or water
Directions for cooking your clambake in a pit or on the grill:
Dig your pit, making it wide enough and deep enough to hold your ingredients. Fill the pit with charcoal, light your fire, and surround the coals with medium to large rocks. Do not cover the charcoal because you could put the fire out. Let the rocks heat up so they are hot enough that a sprinkle of water will bounce off. If using a charcoal grill, remove the grate from the grill, and follow the same instructions as for a pit.
When the coals are burning brightly, begin layering your ingredients: seaweed, clams/oysters, linguica/sausage (if using), potatoes, corn, lobster, more seaweed, and then a layer of wet burlap that you’ve thoroughly soaked in beer to help seal in the moisture and keep the steam going. If using a grill, you won’t need the burlap and can simply close the top.
Cook for approximately 1 hour.
Directions for a stovetop boil:
You’ll need the biggest pot you can find. Don’t worry if you don’t have a fancy, expensive pot in which to cook your lobster/clam boil. The inexpensive lobster pots work just great. Depending on the size you find and the ingredients you are using, you can generally cook enough food for 2-4 people with one of these pots.
Heat a tablespoon of butter in the pot and add the sausage and onion. Sauté until the onion softens and the sausage begins to cook through. Then add a layer of shellfish. Pour in the beer and then place the lobsters and corn in the pot so that all your food is nicely packed in. Bring to a boil, cover the pot, and cook for 12-15 minutes.
Serving suggestions:
Serve your seafood with plenty of melted butter so everyone has enough for dunking steamers and lobsters! Lemon wedges can be squeezed over all the seafood. Nothing completes a clambake or lobster bake like delicious New England clam chowder, cole slaw, and Boston baked beans.
About the Author
Jimmy Faro is the Owner of Lobsterclambake.com ( http://www.lobsterclambake.com ), a division of Constitution Seafood. A fourth generation Lobster & Seafood New Englander born in the business in a small seaside town in Massachusetts, he and the staff at Lobsterclambake.com work directly with lobster boats and seafood dealers from Maine to Rhode Island to give you the freshest lobsters and seafood that you would expect from New England's pristine coast and pure cold Atlantic waters.
