New England-style clambake
- July 2016
- Serves 6
- Hands-on time 40 min, oven time 1 hour, plus soaking
A Cornwall inspired recipe calls for one thing in particular – seafood. Serve this clambake on a platter and let the family dig in – be prepared to get messy.
- 52.9g (18.2g saturated)
- 39g (4.1g sugars)
If you can’t find fresh jalapeños, use 1 deseeded fat green chilli instead.
Clams and mussels are best soaked for 30–60 minutes before cooking, so they release some of their grit. Fill a sink or large bowl with cold water and ice cubes, pour in enough salt to make the water taste like the sea, then add the shellfish. When ready to cook, rinse them thoroughly and discard any that have broken shells or are open and don’t close when tapped firmly against the sink.
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