A Cape Cod Clambake

 A Cape Cod Clambake Katharine Gross, Therese Hatch & Shalona Connolly July 10, 2015 FND 320 Nutrition Applications in Foodservice Event: A family reunion celebration featuring a classic New England Clambake held on the fourth of July. A clam bake is a traditional event that New Englander’s use to celebrate special occasions and events. It typically utilizes the foods and methods of cooking that were introduced to the early colonists by Native Americans.1 Location: The event will be held at Sandy Neck Beach, located on Cape Cod Massachusetts. Sandy Neck Beach spreads across two towns, Sandwich and Barnstable. This area has a nice stretch of public beach accessible to vehicles, which provides access for a pit-­‐style clambake. Description: A traditional pit-­‐style clam bake is prepared as the Native Americans did and features staple foods that were part of their daily diet including lobsters and clams, and corn and potatoes, which they grew and cultivated. The Native American method of preparing food entails digging a large underground pit in the sand and essentially steaming the food in the ground for a period of time. It is an all-­‐day task involving the following steps2: 1. Dig a large pit in the sand approximately 3 feet deep and 4 feet across. Next, the pit will need to be lined with large round rocks. 2. Build a fire using either driftwood found on the beach or hardwood and allow to burn long enough for the rocks to absorb the heat generated by the fire in order to steam the food, this step can take a few hours. 3. After the rocks are nice and hot, remove the coals and add a layer of wet seaweed that is roughly a half a food deep right on top of the rock layer. The wet seaweed will give the food a nice fresh ocean flavor and will provide the steam needed for cooking. 4. Closed clams will be added on top of this first seaweed layer, then add another layer of seaweed, followed by a layer of fresh live lobsters, again, another layer of seaweed, add root vegetables such as potatoes and carrots, followed by a seaweed layer. 5. Finally, add a layer of corn on the cob, in their husks and cover with a final thick layer of seaweed. Cover the pit with a tarp and secure the edges tightly with rocks, in order to trap the steam. 6. Allow the food to cook undisturbed for about an hour and check for doneness. Dig it out carefully and enjoy. New England cream based chowder is typically served first before the main course, followed by a fruit based dessert. Blueberries are used as a popular ingredient since they are grown in Maine, which also happens to be the largest producer for the United States.1 Dessert will be enjoyed while watching the festive fireworks display over the beach. 1.
2.
Kittler PG, Sucher KP, Nahikian-­‐Nelms M. Food and Culture. Wadsworth Cengage Learning: 2012: 107-­‐108. Discovery. How to Cook a Classic New England Clam Bake. 2012. Available at: http://news.discovery.com/human/life/how-­‐to-­‐cook-­‐a-­‐classic-­‐new-­‐england-­‐clambake.htm. Accessed on July 7, 2015. A Cape Cod Clambake Appetizer Maple Broiled Scallops Sea Scallops wrapped in bacon topped with a real maple syrup glaze Crab Stuffed Mushrooms Mushroom caps stuffed with a fresh crab meat, bacon and onion filling First Course New England Clam Chowdah 8 ounces of thick and creamy New England style clam chowder Main Course Mill Creek Steamers 1 pound of local Barnstable steamers served with drawn broth & butter Fresh Cape Cod Lobstah 1 ¼ pound locally caught lobster served with melted butter fresh lemon Corn Spoon Bread Moist and comforting traditional American corn bread Coleslaw Fresh shredded cabbage & carrots dressed with a balance of acidity and sweetness Dessert Homemade Blueberry Cobbler Fresh Maine Blueberries topped with a sweet biscuit crust, finished with cream From the Local Bar Cape Cod Beer: Cape Cod Summer (Hefe-­‐Weizen) & Cape Cod Red (Amber Ale) Wine from Truro Vineyards of Cape Cod: Pino Grigio (White) &Triumph Meritage (Red blend) Recipes Maple Broiled Scallops Serves 10 Ingredients 1 pound lean bacon, cut into 4-­‐inch lengths 2 pounds sea scallops 1/3 cup maple syrup Directions Preheat broiler. Wrap bacon slice around each scallop and secure with a toothpick. Place on a wire rack on a baking sheet. Brush with maple syrup. Broil for 3 to 5 minutes about 4 inches from the heat source, turn, brush with more maple syrup and broil for 2 to 3 minutes more, until bacon begins to crisp. Serve at once. Recipe from New England Recipes.com. Retrieved from: http://www.newenglandrecipes.com/appetizers/hotapps/maplebroiledscallops01.shtml Crab Meat Stuffed Mushrooms Serves 10 Ingredients 1 pound large mushrooms 1 can crab meat or 6 oz fresh crab meat ¼ cup mayonnaise 1 teaspoon lemon juice 1 tablespoon grated onion 2 tablespoons minced mushroom stems ½ teaspoon salt ½ teaspoon black pepper ½ pound bacon Directions Preheat oven to 350 degrees. Clean mushrooms, remove stems, minced, and reserve. In a large bowl, mix crabmeat, mayonnaise, lemon juice, onion, minced mushroom stems, salt and pepper. Fill cavities of mushrooms with mixture. Wrap with half a slice of bacon and fasten with a toothpick. Place on cookie sheet and bake for 15 to 20 minutes or until bacon is crisp. Remove and place on absorbent paper. Serve warm. Recipe adapted from: http://www.newenglandrecipes.com/appetizers/hotapps/crabmeatmushrooms01.shtml Blue Berry Cobbler Serves 6 Ingredients: 2 pints blueberries 1/3 cup plus 1/4 cup granulated sugar 1 1/2 cups plus 1 tablespoon all-­‐purpose flour 2 teaspoons baking powder 1/4 teaspoon kosher salt 1 teaspoon grated lemon zest 6 tablespoons cold unsalted butter, cut into pieces 2 cups heavy cream Directions 1. Heat oven to 375° F. In a shallow 1 1/2-­‐quart baking dish or a 9-­‐inch deep-­‐dish pie plate, toss the blueberries, 1/3 cup sugar, and 1 tablespoon flour. 2. In a medium bowl, combine the baking powder, salt, lemon zest, and the remaining flour and sugar. 3. Add the butter and blend with your fingers or 2 knives until coarse crumbs form. Add 3/4 cup plus 2 tablespoons cream and mix until a shaggy dough forms. 4. Drop mounds of dough over the blueberry mixture. Bake until the berries are bubbling and the top is golden, 35 to 40 minutes. Serve with the remaining cream for drizzling, if desired. Recipe adapted from: http://www.realsimple.com/food-­‐recipes/browse-­‐all-­‐recipes/blueberry-­‐cobbler New England Clam Chowder Serves 6 Ingredients ½ pound salt pork, cut in chunks 3/4 pound all-­‐purpose flour 3/4 pound butter, plus 1/4 pound 4 cups chopped onion 1 1/2 cups chopped celery 1/8 tsp dried thyme 1 teaspoon celery seed 1 bay leaf 1 quart water 1 ½ pounds Russet or Yukon Gold potatoes, peeled and diced 6 ounces clam base (recommended: Minors) 1 cup clam juice 1 pound chopped clams (quahog or cherrystones) 1 cup heavy cream 1 teaspoon salt 1 teaspoon ground pepper Directions Put the salt pork on a plate and wrap in plastic. Cook in microwave for 2 1/2 minutes. Meanwhile, make roux with the same amounts of butter and flour. Add 3/4 pound of flour to 3/4 pound of the butter and stir. Make the roux pourable but not too loose or too thick. Begin to cook on low flame or in an oven until the roux is nice and hot. In a heavy bottomed pot, put the remaining 1/4 pound butter and the salt pork. After the salt pork gets lightly browned, take the chunks out. Add the onion, celery and herbs, let it sauté for about 5 minutes. Add water and potatoes and bring it to a boil. Then add the clam base, keep stirring so the base and potatoes don't stick or burn to the bottom of the pan. Add the clams and clam juice. When the potatoes become slightly tender bring everything back to a boil and start adding the hot roux. Turn the flame down a little and let simmer for approximately 5 minutes. Slowly add the heavy cream to the base until you get the right creamy chowder, not too thick or thin. Season with salt and pepper. Recipe adapted from of Captain Parker's Pub. “Steamer” Clams with Broth & Butter Serves 6 Ingredients 1 cup white vinegar 6 lbs live longneck soft-­‐shell clams (steamer clams) 3
⁄4 lb salted butter Directions Begin by cleaning the steamers in a large pot filled with the vinegar and ice cold water to cover. Discard any clams that rise to the surface, they are not alive. Allow the steamers to soak for at least 30 minutes, then rinse in cold water and drain in a large colander.*Vinegar is the secret to de-­‐sanding steamers during the cleaning process. Live steamers dislike an acidic environment, and will naturally purge themselves of any excess sand. Fill a tall, narrow pot with 2 inches of water and bring to a rapid boil. Carefully add the steamers to the pot, so that the shells do not break. Cover and cook over high heat for 8 minutes, or until the shells open; discard any that don't open. Meanwhile, melt the butter over low heat in a medium saucepan and divide among 6 small bowls. Transfer the cooked steamers to medium serving bowls and ladle the steamer broth (the water left in the pot) into separate small bowls. Serve immediately with the melted butter and more bowls for discarding the shells. Recipe adapted from Food.com Boiled Lobster Serves 4 Ingredients 4 live lobsters (about 1 1/2 pounds each) 1/2 cup melted butter Directions Fill a large stockpot about half full of water. Add the water and bring to a boil. When the water has come to a rolling boil, plunge the lobsters headfirst into the pot. Clamp the lid back on tightly and return the water to a boil over high heat. Reduce the heat to medium and cook the lobsters for 12 to 18 minutes (hard-­‐shell lobsters will take the longer time), until the shells turn bright red and the tail meat is firm and opaque when checked. Lift the lobsters out of the water with tongs and drain in a colander. Place underside up on a work surface and, grasping firmly, split the tails lengthwise with a large knife. Drain off the excess liquid. Serve with melted butter and lemon wedges. Note: Lobsters must be kept alive until they are cooked because their flesh begins to deteriorate soon after they die or are killed. Some experts recommend numbing the lobsters first by placing them in the freezer for about 10 minutes before cooking. Adapted recipe courtesy of Brooke Dojny, The New England Clam Shack Cookbook, Storey Books, 2003 retrieved from Read more at: http://www.foodnetwork.com/recipes/boiled-­‐lobsters-­‐
recipe.html?oc=linkback. Accessed July 6, 2015
Corn Spoon Bread Serves 4 Ingredients 1 c. milk 1/3 c. yellow cornmeal ½ tsp. salt 1 c. shredded Cheddar cheese divided 1 c. canned corn kernels, drained ½ c. chopped green onions 2 eggs, lightly beaten 2 Tbsp. butter cut in small pieces 1/8 tsp. ground red pepper flakes (crushed red) Preheat the oven to 400 degrees F. In a medium saucepan, whisk together the milk, cornmeal, and salt. Cook over medium-­‐high heat, stirring constantly, until mixture has thickened, about 5 minutes. Stir in 1/2 cup of the cheese, the corn, and the green onion. Temper the eggs by slowly whisking some of the hot milk mixture into the beaten eggs. Stir the tempered eggs into the milk mixture. Pour the mixture into a 1-­‐quart baking dish. Top with pieces of butter and sprinkle with the red pepper flakes and remaining 1/2 cup of cheese. Bake for 25 to 30 minutes or until center is set and cheese is lightly browned. Remove from the oven and serve immediately.
Coleslaw Serves 8 Ingredients 3 large carrots, grated 1 head green cabbage, shredded or chopped in a food processor ½ cup white vinegar 1 1/2 cup each mayonnaise 1/3 cup sugar 1 ½ teaspoon sea salt 2 teaspoons coarsely ground black pepper 1 ½ tablespoon whole celery seeds In a small bowl, mix mayonnaise, sugar and vinegar thoroughly. In a large bowl, mix carrots and cabbage well, then toss with the salt, pepper and celery seed until evenly distributed. Pour in dressing and toss. Taste and adjust seasoning. Refrigerate (up to 24 hours) if not serving immediately. Recipe adapted from The Heart of New England: http://www.theheartofnewengland.com/food-­‐
Coleslaw.html Corn Spoon Bread Recipe Adjustment Corn Spoon Bread Recipe Adjustment Ingredients Milk Yellow Corn Meal Salt Cheddar Cheese, shredded Corn Kernels Green Onion, chopped Eggs, large Butter Red Pepper, ground Amount Needed for Original Recipe 1 c 1/3 c 1/2 tsp. 1 c 1 c 1/2 c 2 2 Tbsp. Percentage Needed Weights Simplify to pounds and ounces 0.50 0.11 0.007 lb lb lb 30.12% 6.63% 0.42% 3.13 0.69 0.04 lb lb lb 3 lb, 2 oz 11 oz 3/4 oz 0.25 0.33 lb lb 15.06% 19.88% 1.56 2.06 lb lb 1 lb, 9 oz 2 lb, 1 oz 0.18 0.22 0.06 lb lb lb 10.84% 13.25% 3.76% 1.13 1.38 0.39 lb lb lb 1 lb 2 1/4 oz 1 lb 6 oz 6 oz 0.004 10.38 lb lb 1/16 oz 10 lb 6 oz 10.38 lb 1/8 tsp. 0.0006 lb Total weight 1.66 lb Weight per serving Decimal Weights 0.42 0.04% 100.00% Weight of lb ingredients for 25 Event Menu Cost Analysis Ingredient/Food Item Spoon Corn Bread Coleslaw Blueberry Cobbler Crab Stuffed Mushrooms Maple Broiled Scallops Amount Needed for Original Recipe Amount needed for revised quantity of 25 servings Unit Price Cost Bacon 1 lb 2.5 lb $ 6.49 lb $ 16.23 Sea Scallops 2 lb 5.0 lb $ 14.99 lb $ 74.95 Maple Syrup 0.27 lb 0.41 lb $ 13.18 lb $ 5.40 Large Mushrooms 1.00 lb 2.50 lb $ 2.99 lb $ 7.48 Fresh Crab Meat 0.38 lb 0.94 lb $ 26.99 lb $ 25.30 Mayonnaise 0.13 lb 0.31 lb $ 2.99 lb $ 0.93 Lemon juice 0.17 oz 0.42 oz $ 0.42 oz $ 0.17 Onion 0.02 lb 0.06 lb $ 0.99 lb $ 0.05 Salt 0.007 lb 0.02 lb $ 1.83 lb $ 0.03 Black Pepper 0.007 lb 0.02 lb $ 11.96 lb $ 0.19 Bacon 0.50 lb 1.25 lb $ 6.49 lb $ 8.11 Fresh Blueberries 1.60 lb 6.67 lb $ 4.98 lb $ 33.22 Granulated Sugar 0.29 lb 1.21 lb $ 0.72 lb $ 0.87 All-­‐Purpose Flour 0.39 lb 1.63 lb $ 0.47 lb $ 0.77 Baking Powder 0.03 lb 0.13 lb $ 3.92 lb $ 0.49 Kosher Salt 0.01 lb 0.05 lb $ 0.99 lb $ 0.05 Lemon Zest 1.00 tsp 4.16 ea $ 0.46 ea $ 1.91 Un-­‐salted Butter 0.19 lb 0.79 lb $ 2.99 lb $ 2.36 Heavy Cream 1.00 lb 66.60 oz $ 0.11 oz $ 7.33 Carrots 1.00 lb 3.12 lb $ 0.48 lb $ 1.50 Cabbage 2.00 lb 6.25 lb $ 0.58 lb $ 3.63 White Vinegar 0.25 lb 0.78 lb $ 0.30 lb $ 0.23 Mayonnaise 0.75 lb 2.34 lb $1.60 lb $ 3.74 Sugar 0.15 lb 0.47 lb $ 0.58 lb $ 0.27 Salt 0.02 lb 0.06 lb $1.60 lb $ 0.10 Black Pepper 0.01 lb 0.03 lb $8.80 lb $ 0.27 Whole Celery Seeds Milk 0.03 1 0.09 3.13 lb lb Yellow Corn Meal 1/3 lb c c 0.69 lb $ 40.00 lb $ 0.37 lb $ 0.47 lb $ 3.73 $ 1.16 $ 0.32 Salt Cheddar Cheese, shredded 1/2 tsp 0.04 lb $ 1.60 lb $ 0.07 1.56 lb $ 6.00 lb $ 9.38 2.06 lb $ 1.18 lb $ 2.43 Corn Kernels 1 1 c c 1/2 c 1.13 lb $ 0.50 lb $ 0.56 Eggs, large 2 ea 1.38 lb $ 1.60 lb $ 2.20 Butter 2 Tbsp 0.39 lb $ 2.99 lb $ 1.17 Red Pepper, ground White vinegar Long neck soft shell clams 1/8 1 6 tsp 0.004 33.33 25.00 lb oz lb $ 0.67 lb $ 0.003 $ 0.14 oz $ 4.25 lb $ 4.67 $ 106.25 Salted butter Salt pork, cut in chunks All-­‐purpose flour Salted butter Chopped onion Chopped celery Dried thyme Celery seed Bay leaf (x1) Russet potatoes Clam base Clam juice Clams, chopped Heavy cream Salt Ground pepper 3/4 lb $ 3.04 $ 0.33 $ 0.47 $ 3.04 $ 0.22 $ 0.40 $ 0.43 $ 0.26 $ 0.47 $ 0.85 $ 0.60 $ 0.09 $ 4.11 $ 0.11 $ 0.09 $ 9.50 1 lb lb lb c c tsp tsp g lb oz c lb c tsp tsp lb oz lb lb lb lb oz oz oz lb oz oz lb oz oz lb 1/2 3/4 1 4 1.5 1/8 1 0.2 1.5 6 1 1 1 1 3.13 33.33 3.13 4.17 6.04 3.13 0.01 0.20 0.03 6.25 25.00 33.33 4.17 33.33 0.83 0.32 oz oz lb lb lb lb oz oz oz lb oz oz lb oz oz $ 0.55 oz $ 10.87 $ 1.47 $ 12.67 $ 1.33 $ 1.25 $ 0.004 $ 0.05 $ 0.01 $ 5.31 $ 15.00 $ 3.00 $ 17.13 $ 3.67 $ 0.08 $ 0.18 Live Lobsters (1.5 lb ea) 4 ea 37.50 lb $ 5.25 lb $ 196.88 0.5 1 1 1 1 c ea ea pp pp 1.56 7 25.00 25.00 25.00 lb ea ea ea ea $ 3.04 $ 0.46 $ 0.08 $ 8.00 $ 2.00 $ 4.75 $ 3.22 $ 2.00 $ 200.00 $ 50.00 Misc. Lobster Clam Chowder Steamers Green Onion, chopped Butter Lemon Oyster Crackers Beer & Wine Water Service c lb lb ea ea pp pp Total Cost of Menu for 25 $ 865.89 Total Cost of Menu per Person $ 34.64 Cost Analysis Resources 1. Fisherman’s Market. Steamers. Retrieved from http://www.fishmanmkt.com/prices.shtml. Accessed July 3, 2015. 2. Walmart.com. Retrieved from http://www.walmart.com/ip/Smithfield-­‐Sliced-­‐Salt-­‐Pork-­‐12-­‐
oz/10453045, http://www.walmart.com/search/?query=clam%20juice and http://www.walmart.com/browse/food/salt-­‐spices-­‐seasoning/976759_976786_1007682. Accessed July 3, 2015 3. United States Department of Agriculture, Economic Research Service. Fruit and Vegetable Prices. Retrieved from http://www.ers.usda.gov/data-­‐products/fruit-­‐and-­‐vegetable-­‐prices.aspx. Accessed July 3, 2015 4. Webstaurant Store. Retrieved from http://www.webstaurantstore.com/regal-­‐celery-­‐seed-­‐8-­‐
oz/10207023.html. Accessed July 3, 2015. 5. United States Department of Agriculture. National Retail Report-­‐Fruits and Vegetables. Retrieved from http://www.ams.usda.gov/mnreports/fvwretail.pdf. Accessed July 3, 2015. 6. Amazon.com. Retrieved from http://www.amazon.com/Chincoteague-­‐Seafood-­‐Chopped-­‐Clams-­‐
Pound/dp/B00A87DY76. Accessed July 3, 2015 7. Aldi. Retrieved from https://www.aldi.us/en/weekly-­‐specials/new-­‐low-­‐prices/nlp-­‐
detail/ps/p/friendly-­‐farms-­‐heavy-­‐whipping-­‐cream/. Accessed July 3, 2015. 8. Yokesfreshmarket.com. Retrieved from http://www.yokesfreshmarkets.com/. Accessed July 5, 2015. 9. Clambakes, etc. Bar & Bar Staff Retrieved from http://www.clambakesetc.net/bar-­‐bartenders/. Accessed July 3, 2015