{"id":5261,"date":"2021-08-11T07:10:59","date_gmt":"2021-08-11T07:10:59","guid":{"rendered":"https:\/\/living.chanintr.com\/?post_type=journal&#038;p=5261"},"modified":"2021-12-14T04:58:01","modified_gmt":"2021-12-14T04:58:01","slug":"neil-kleinbergs-new-england-clambake","status":"publish","type":"journal","link":"https:\/\/www.chanintr.com\/pages\/journal\/neil-kleinbergs-new-england-clambake\/","title":{"rendered":"Neil Kleinberg\u2019s New England Clambake"},"content":{"rendered":"\n<p>Chef Neil Kleinberg, a born-and-raised New Yorker, is no stranger to the flavors of Maine recipes. His award-winning restaurant <a href=\"https:\/\/clintonstreetbaking.com\/\">Clinton St. Baking Company<\/a> \u2014 co-owned with DeDe Lahman \u2014 features some menu items inspired by coastal New England, such as its popular wild Maine blueberry pancakes with maple butter. Here, the chef walks us through how to make a real New England clambake right by the seawater, perfect for a breezy summer get-together.<\/p>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p><strong>SERVINGS: 10<\/strong><\/p>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p><meta charset=\"utf-8\"><strong>INGREDIENTS:<\/strong><\/p>\n\n\n\n<hr class=\"wp-block-separator is-style-wide\"\/>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<figure class=\"wp-block-table is-style-stripes\"><table style=\"font-size:13px;\"><tbody><tr><td style=\"padding:5px;\">10<\/td><td>11\u20444 lb. Live Lobsters, preferably female for the red roe<\/td><\/tr><tr><td style=\"padding:5px;\">2 lb.<\/td><td>Gulf Shrimps, size 16\/20 shell on<\/td><\/tr><tr><td style=\"padding:5px;\">3dozens<\/td><td>LittleneckClams,scrubbed<\/td><\/tr><tr><td style=\"padding:5px;\">3 lb.<\/td><td>Mussels, scrubbed and debearded<\/td><\/tr><tr><td style=\"padding:5px;\">5\u20136<\/td><td style=\"padding:5px;\">Andouille Sausages or Smoked Kielbasa Sausages,<br>cut into 3 in. chunks<\/td><\/tr><tr><td style=\"padding:5px;\">3\u20134 lb.<\/td><td>Yukon Gold or Red Bliss Potatoes, washed and scrubbed<\/td><\/tr><tr><td style=\"padding:5px;\">10\u201312<\/td><td>Corns, left whole<\/td><\/tr><tr><td style=\"padding:5px;\">2<\/td><td>Vidalia Onions, cut in 1\u20444 in. with the skin on<\/td><\/tr><tr><td style=\"padding:5px;\">2<\/td><td>Garlics, cut in half horizontally<\/td><\/tr><tr><td style=\"padding:5px;\">1\u20442 lb.<\/td><td>Bushel Seaweed (the kind they pack lobster in)<\/td><\/tr><tr><td style=\"padding:5px;\">2 lb.<\/td><td>Sweet Butter, melted and kept warm for dipping<\/td><\/tr><tr><td style=\"padding:5px;\">6<\/td><td>Lemons, cut in wedges for squeezing<br>Lobster Crackers<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p><strong>DIRECTIONS:<\/strong><\/p>\n\n\n\n<hr class=\"wp-block-separator is-style-wide\"\/>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p><strong>Step 1<\/strong><\/p>\n\n\n\n<p>At the beach, dig a hole with the following approximate proportions: 2 feet wide, 1-11\u20442 feet deep and 4 feet long. Line the hole with stones from the beach. Build a fire inside the hole, and cover it with rocks. Heat the stones for 2-3 hours.<\/p>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p><strong>Step 2<\/strong><\/p>\n\n\n\n<p>Remove coals or embers from the hole. Arrange hot stones evenly across the bottom of the hole. Place fresh seaweed on top of the hot stones.<\/p>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p><strong>Step 3<\/strong><\/p>\n\n\n\n<p>Working quickly, layer the foods evenly on top of the seaweed. Layer the ingredients in the following order: clams, mussels, sausages, potatoes, corn, onions, garlic, and lobsters.<\/p>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p><strong>Step 4<\/strong><\/p>\n\n\n\n<p>Cover the food with a clean, wet cloth (a cheesecloth or clean new kitchen towels are good options). Then, place the remaining seaweed on top of the cloth.<\/p>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p><strong>Step 5<\/strong><\/p>\n\n\n\n<p>Cover the entire hole of food with a wet tarpaulin (use some cool stones to keep the tarpaulin in place), sealing in the steam created by the hot stones and seaweed. Allow a small amount of steam to escape to relieve pressure. Let the bake cook for 1 hour or more. Once the potatoes are soft, the bake is complete. Serve the bake with melted butter, lemon wedges and lobster crackers!<\/p>\n","protected":false},"featured_media":5287,"template":"","filed_under":[],"class_list":["post-5261","journal","type-journal","status-publish","has-post-thumbnail","hentry"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.3 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Neil Kleinberg&#039;s New England Clambake | Chanintr Living Journal<\/title>\n<meta name=\"description\" content=\"Chef Neil Kleinberg of Clinton St. Baking Company walks us through how to make an authentic New England Clambake by the water.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.chanintr.com\/pages\/journal\/neil-kleinbergs-new-england-clambake\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Neil Kleinberg&#039;s New England Clambake | Chanintr Living Journal\" \/>\n<meta property=\"og:description\" content=\"Chef Neil Kleinberg of Clinton St. Baking Company walks us through how to make an authentic New England Clambake by the water.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.chanintr.com\/pages\/journal\/neil-kleinbergs-new-england-clambake\/\" \/>\n<meta property=\"og:site_name\" content=\"CHANINTR\" \/>\n<meta property=\"article:modified_time\" content=\"2021-12-14T04:58:01+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.chanintr.com\/wp-content\/uploads\/2021\/08\/CLAMBAKE.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1024\" \/>\n\t<meta property=\"og:image:height\" content=\"682\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"twitter:label1\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data1\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.chanintr.com\/pages\/journal\/neil-kleinbergs-new-england-clambake\/\",\"url\":\"https:\/\/www.chanintr.com\/pages\/journal\/neil-kleinbergs-new-england-clambake\/\",\"name\":\"Neil Kleinberg's New England Clambake | Chanintr Living Journal\",\"isPartOf\":{\"@id\":\"https:\/\/34.124.208.30\/pages\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/www.chanintr.com\/pages\/journal\/neil-kleinbergs-new-england-clambake\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/www.chanintr.com\/pages\/journal\/neil-kleinbergs-new-england-clambake\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/www.chanintr.com\/wp-content\/uploads\/2021\/08\/CLAMBAKE.jpg\",\"datePublished\":\"2021-08-11T07:10:59+00:00\",\"dateModified\":\"2021-12-14T04:58:01+00:00\",\"description\":\"Chef Neil Kleinberg of Clinton St. Baking Company walks us through how to make an authentic New England Clambake by the water.\",\"breadcrumb\":{\"@id\":\"https:\/\/www.chanintr.com\/pages\/journal\/neil-kleinbergs-new-england-clambake\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/www.chanintr.com\/pages\/journal\/neil-kleinbergs-new-england-clambake\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/www.chanintr.com\/pages\/journal\/neil-kleinbergs-new-england-clambake\/#primaryimage\",\"url\":\"https:\/\/www.chanintr.com\/wp-content\/uploads\/2021\/08\/CLAMBAKE.jpg\",\"contentUrl\":\"https:\/\/www.chanintr.com\/wp-content\/uploads\/2021\/08\/CLAMBAKE.jpg\",\"width\":1024,\"height\":682,\"caption\":\"CLAMBAKE\"},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/www.chanintr.com\/pages\/journal\/neil-kleinbergs-new-england-clambake\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/34.124.208.30\/pages\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Journal\",\"item\":\"https:\/\/www.chanintr.com\/pages\/journal\/\"},{\"@type\":\"ListItem\",\"position\":3,\"name\":\"Neil Kleinberg\u2019s New England Clambake\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/34.124.208.30\/pages\/#website\",\"url\":\"https:\/\/34.124.208.30\/pages\/\",\"name\":\"CHANINTR\",\"description\":\"CHANINTR pursues the art of &quot;Living Well&quot; 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