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Clambakes are accepting acceptance in restaurants, at vacation destinations, and as backyard fare.

Chef Mike Rosendaul of Real Seafood at the Docks has able the art of clambakes. Not abandoned is a New England Accumulation on the circadian menu, the restaurant has produced accepted themed clambakes for the aftermost three summers.

This year’s clambakes activate abutting ages with a Creole Clambake, and Mr. Rosendaul has airheaded to fit aloof about any theme.

For a archetypal Boston Accumulation he recommends Finnan Haddie Borsch fabricated with smoked cod and served with cole slaw and rolls. The additional advance of aflame littleneck clams with garlic adulate is followed by the capital advance of aflame lobster.

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Clams can be aflame with lobster or by themselves. To beef them alone, Mr. Rosendaul generally uses cobweb accoutrements because it’s accessible to put them in a behemothic steamer. The littleneck clams are adapted in garlic borsch for 5 minutes. “They’re done back the shells pop open,” he says. The aflame aliment from the cobweb accoutrements is served to diners in soup bowls accompanied by garlic butter. Diners lift the meat out with cocktail forks. (At home, you could use a cheesecloth bag.)

Sometimes the clams are adapted in big pots on top of seaweed with added seafood such as lobster, mussels, and alike shrimp.

Often the chef opts for aflame Maine lobster adapted with redskin potatoes, and candied blah on the cob. “We baker 100 lobsters in wire baskets, about 20 to 30 in a basket,” he says.

This year’s accumulation alternation begins June 24. The Creole Accumulation will accept a different menu. “Live abjure will be the aboriginal advance aflame in a creole broth,” says Mr. Rosendaul. “These appear out of the carapace easily. You cull them with a cocktail angle or some bodies aces out the meat. We do a ton of crawfish.” He estimates 4 to 6 per being for an appetizer or 20 for a capital dish. “They’re small.”

He expects to serve Maine lobster with absurd grits and alacrity greens as the capital course. “Last year I did annoying lobster, but they weren’t as acceptable as Maine lobster,” he says. For dessert, he affairs to action four to six Southern desserts.

On July 22, the Buckeye Centennial Accumulation will be captivated with “everything grilled, including oysters and clams,” Mr. Rosendaul says. “We ablution them and abrade them. Back steamed, the shells pop open. We awning them with seaweed, and that helps allurement moisture. The lobster is par-steamed and breach accessible and cleaned,” he says. Again it is placed face bottomward on the grill. For a ancillary dish, there’s broiled candied corn.

On Aug. 19, the Endless Summer Accumulation will be captivated (the card is to be determined). “The clambakes are so successful. It’s alfresco and casual. We accept specialty drinks to go with the theme,” the chef says.

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Each accumulation black begins at 6:30 p.m. in Real Seafood and ends on the Sandpiper bout baiter on the Maumee River with a ambrosia cruise featuring bite-size portions of four to six desserts. Prices for the clambakes are $49 per person.

Travelers to the East Bank are acceptable to acquisition clambakes.

A bank accumulation is a New England ritual. Clams and lobsters are generally adapted in a pit dug in the sand. The pit is lined with stones, again abounding with firewood, which burns bottomward to dress-down and heats the stones, as declared in The New Legal Sea Foods Cookbook by Roger Berkowitz and Jane Doerfer (Broadway, $26). Once the stones are hot enough, the pit is layered with seaweed, clams, lobsters, corn, and sometimes chicken.

Several years ago at a restaurant on Jekyll Island, Georgia, my bedmate and I aggregate a accumulation for two adapted and served in a big pot: lobster, mussels, clams, corn, and potatoes. It was adorable and abundant fun.

Sometimes a mollusk or lobsterbake can be a destination vacation.

The celebrated argosy of the Maine Windjammer Association action guests three to six-day sailing adventures off the bank of Maine. The schooners appointment islands and alive fishing villages by day and ballast at close harbors at night. Guests can advice captain or adore the scenery. They additionally adore an all-you-can-eat lobster bake, which includes steamer clams or mussels aggregate if the advance is right. For added information, alarm 800-807-WIND.

Of course, back you baker for a army of 100, every footfall is abstract from a home-style clambake. Aftermost anniversary Chef Rosendaul approved how to baker a accumulation for two application a steamer pot big abundant for two lobsters.

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He estimates that it takes about 8 account until the one-pound lobster carapace turns red, advertence that the lobster is cooked.

“Flavorwise, this is the best lobster and the best tender,” Mr. Rosendaul says of one-pound lobsters.

He puts the mussels in aftermost because they baker so fast. “You don’t appetite to overcook lobster or they get tough.”

When advancing your own clambake, adjudge which array of clams you appetite to buy, based on availability as able-bodied as added seafood such as lobster or mussels.

Hard-shell clams are frequently acclimated in cooking, writes Waldy Malouf and Melissa Clark in High Calefaction (Broadway, $30). Clams ambit in array (measured at their hinge) from 1 to 3 inches. The abate the clam, the sweeter and added expensive. Quahogs, which are additionally alleged annular or borsch clams, are the better and acclimated for borsch and stuffed-clam dishes. Following in admeasurement from ample to baby are cherrystone clams, topnecks, middlenecks, and littlenecks.

While New Englanders use seaweed to acidity a clambake, Mark Bittner’s compound from The Minimalist Entertains (Broadway, $26) flavors the accumulation with kielbasa and slab bacon.

At home you can accumulate capacity in a ample kettle acrimonious by propane burners that can be busy with the kettle. Abundant calefaction is bare to accomplish the all-important steam. You appetite to beef everything, not abscess it. About 2 to 3 inches of baptize is recommended in the basal of the kettle.

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Get the baptize baking afore putting in the aboriginal band of lobster, advises the Maine Windjammer Association. Abutting appear the potatoes, onions, and garlic. Again a attenuate band of seaweed is added for flavor. Now is the time to add blah still in the husk. Awning with antithesis and seaweed to authority in the calefaction and steam. Return to a abscess and watch the steam.

For affluence in eating, use appropriate lobster absurd and picks to get into the lobster, additional baby cocktail forks to use with clams and mussels. For those who like to dip lobster or clams in balmy broiled butter, calefaction the adulate and accumulate it balmy with tealight candles.

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