'Gansett Clam Bake

As promised, I gave the 'Gansett clam bake a try. It is nice that you don't have to dig a major hole on the beach, collect rocks and seafood and eat sandy food that takes forever to cook. I didn't have all of the ingredients in-house so I fudged things a bit. For instance, I omitted the breakfast sausage and cut the quantity of everything in half. All in all, a good, solid meal that only left me with one pot to clean up. This was certainly tasty and I recommend giving it a try. I did dip my steamers in butter, well because I just like butter that much.

Ingredients:
4 small red potatoes
1/2 pound Chorizo sausage, sliced
4 breakfast sausages
4 onions, peeled
2 ears sweet corn, shucked and broken
2 bay leaves
Salt, pepper, crushed red pepper
2 quarts steamers (soft clams)
3 tablespoons chopped green onion
3 tablespoons chopped parsley
1 12oz can of Narragansett lager beer


Directions:
Combine potatoes, sausages, onions, lager, corn, bay leaves in large pot.
Cover with 3 quarts cold water and 'Gansett.
Season to taste with salt, pepper, crushed red pepper.
Bring to a boil, reduce heat, simmer 20 minutes.
Add clams, cover and cook until they open, about 15 minutes.


Garnish with green onion, parsley.
Serve from the pot.


Cheers!
Craig
www.blockislandseafood.com