Clambeake is a traditional picnic on the beach in the northeastern United States Atlantic when cooked on hot stones assorted seafood. This usually includes mollusks in shells, shrimp, mussels and any marine life to your taste that mixed also with a side dish of chopped into large pieces carrots, corn, onions, sausages, whole small potatoes. Such delicious assorted can be prepared and, without going to the coast, on grilling. All ingredients are separately fried on charcoal, and then mixed on a large dish or on a baking sheet around which going to a big company. Stew shellfish in tomato sauce with white wine and place in a separate bowl next to кламбейком. 
Time: 3hour. Difficulty: medium Portions: 8 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 24 large prawns in shells (approximately 1 kg.)
- 24 small clams washed with a brush
- 1/3 Art. chopped fresh basil
- 1/3 Art. chopped fresh dill
- 1/4 Art. chopped fresh chives
- 1 tbsp. mayonnaise
- 1 serrano pepper, finely chopped (peeled, so that reduce hotness)
- 1 tsp finely grated lemon zest
- 6 cloves of garlic (2 finely grated, 4 finely chopped)
- 1 tbsp. l Sahara
- 1.3 kg finger potatoes
- 0.5 tbsp. olive oil
- 0.9 kg linguic sausages or other smoked sausages
- 4 ears of corn peeled
- 110 gr. melted butter
- Half a small fennel root, peeled and thin chopped
- 2 large shallots, finely chopped
- 1 tbsp. l tomato paste
- 1 tbsp. dry white wine
Recipes with similar ingredients: shrimp, shellfish, corn, potatoes, serrano pepper, fennel onion, butter, wine white, lemon, basil, dill
Recipe preparation:
- Combine basil, dill and chives in a small bowl. Mix in a separate bowl mayonnaise with half pepper serrano, lemon zest, lemon juice, 1 grated clove of garlic, 0.5 tsp. salt and 2 tbsp. l water. Stir in 2/3 tbsp. greens (set aside the rest for filing). Cover and refrigerate.
- Using kitchen scissors, cut the carapace lengthwise into the shrimp backs from the head to a point 0.5 cm from the tail. Remove intestinal vein and rinse the shrimp under cold water (leave them in carapace). Transfer to a large bowl and add 6 tbsp. cold water, 3 tbsp. l salt and sugar; mix. Cover and refrigerate for 1 hour. Put the clams in a separate bowl, add enough cold water to cover them and stir 1/4 tbsp. salt, cover and refrigerate for 1 hour.
- Preheat the grill to moderate heat. In a medium bowl size mix potatoes with 1/4 tbsp. olive oil, 1 tbsp. l salt and 1 tsp. black pepper. Put the potatoes into one layer, in the center of a large sheet of heavy-duty foil. Wrap and seal the package, then wrap another sheet of foil to the seam was on the opposite side. Grill overturn until the potatoes are fried and soft, about 20 each minutes on each side. Keep it wrapped.
- In the meantime, set aside 10 cm. Of clam sausages. Saute on grill the remaining sausage to fry marks from the grill, 4-6 minutes on each side. Allow to cool, then cut into pieces for 7 cm.; cover so that the sausage does not cool. Fry the corn turning up to fry marks, 8-10 minutes. Let it cool then cut each ear in half in half. Drain from the shrimp water and fry them in batches on the grill, 1-1.5 minutes each side. Mix corn and shrimp with melted creamy butter and the remaining grated clove of garlic. Cover and set aside side.
- Drain and rinse the clams. Cut the sausage into slices over 0.5 cm. Heat the remaining 1/4 tbsp. olive oil in cast iron a pan with a diameter of 30 cm. on the grill. Add the chopped sausage and fry, stirring until it starts to fry, about 5 minutes. Add fennel, shallots and the remaining half of serrano and fry, stirring, until soft, about 5 minutes.
- Add 4 chopped garlic cloves and tomato paste and cook until the tomato paste is brick red, about 1 minutes. Pour in the wine and boil until it is half evaporated, about 5 minutes. Add the clams, cover and cook until all shells will not open, 5-10 minutes. All unopened sinks throw it away.
- Combine the corn, shrimp, grilled sausage and potatoes. Leave the clams in the pan. Serve with slices lemon, herbs and mayonnaise. You can cook seafood and corn with potatoes and onions in a boil style.
