Enjoy Clambake, Other Seafood Classics

For a lot of us, nothing says summer like a clambake - and it doesn't have to be a lot of work.

Summer is a great time to enjoy the bounties of the sea and, in The Early Show's "Five-Minute Cooking School" Monday, cookbook author and cooking teacher Tori Ritchie taught easy ways to prepare not only clambakes, but other seafood classics.

The best part is, you can make them no matter where you live, near the sea or not.

Ritchie's curriculum also included lessons on making lobster rolls and clam chowder.

She held class at the flagship store in Manhattan of specialty home furnishings retailer and Early Show partner Williams-Sonoma.

RECIPES

Stovetop Clambake

Here's an adaptation of the traditional outdoor clambake that brings the sweet scent of steamed clams and lobster into your kitchen. Ask your fishmonger for a bit of rockweed, the brownish green tangle of seaweed used to pack lobsters, and add it to your pot. It will lend a nice "kiss" of saltwater.

1 lb. small red potatoes, unpeeled, halved or quartered
2 lb. hard-shell clams, such as littleneck or Maine mahogany, well-scrubbed
2 quarts rockweed (seaweed), rinsed (optional)
4 live lobsters, each 1 to 1 1/4 lb.
4 ears of corn, husks and silk removed
16 Tbs. (2 sticks) unsalted butter, melted and kept warm

In a saucepan, combine the potatoes with salted water to cover. Bring to a boil over high heat, then reduce the heat to medium. Simmer for 5 minutes. Drain and set aside.

Lay a double layer of cheesecloth about 15 inches square on a work surface. Discard any clams that are gaping and do not close when tapped. Arrange half of the clams on the cloth and fold to make a flat, somewhat loose bundle. Tie the ends with kitchen string. Repeat with the remaining clams and then make a third bundle with the potatoes.

In a large pot, insert a steamer rack or perforated insert that stands several inches above the bottom of the pot. Pour in water to a depth of 1 to 2 inches. Cover and bring to a boil over high heat, then turn off the heat. If using the rockweed, arrange a thin layer on the steamer rack. Set the lobsters on top, arrange the bundles of potatoes and clams on the lobsters, and then cover with another layer of rockweed. Cover, bring to a rapid boil over high heat and cook for 16 to 18 minutes. After 8 minutes, lift the lid and set the ears of corn on top. Check for doneness by using tongs to see if the clams have opened. The lobsters should be bright red and the steam should carry the sweet smell of cooked lobster.

Using the tongs, remove everything from the pot, discard the rockweed and pile the food on a large platter. Snip open the bundles and discard any clams that failed to open. Divide the butter among warmed individual ramekins. Serve immediately, along with tools for cracking the lobster shells and plenty of napkins.

Serves 4

Adapted from "Williams-Sonoma New American Cooking Series, New England," by Molly Stevens (Time-Life Books, 2000)

Lobster Rolls with Home-Fried Potato Chips

2 russet potatoes, each 8-10 oz.
2 qt. canola oil
Kosher salt and freshly ground pepper, to taste
1 lb. cooked lobster meat
1/2 cup minced celery
1/3 cup mayonnaise*
2-1/2 tsp. fresh lemon juice
4 hot dog buns, split lengthwise about two-thirds through
Melted unsalted butter for brushing
Minced fresh chervil for garnish
Lemon wedges for garnish

Using mandoline, slice potatoes paper-thin. Place in bowl; cover with cold water. In medium Dutch oven over medium heat, heat oil to 300°F. Drain potatoes; dry thoroughly with paper towels. Working in batches, fry potatoes until golden brown, 3-4 minutes. Using tongs, transfer to bowl; immediately toss with salt.

In bowl, gently stir together lobster, celery, mayonnaise, lemon juice, salt and pepper.
Preheat griddle over medium heat. Brush outside surfaces of hot dog buns with butter. Place closed buns on griddle; cook until browned, 2-3 minutesper side. Open buns; fill with lobster salad, dividing evenly. Garnish with chervil. Serve with potato chips and lemon wedges.

Serves 4

Williams-Sonoma Kitchen

Clam Chowder

6 lb. littleneck clams, rinsed well
6 oz. pancetta, diced
3 Tbs. unsalted butter
1 yellow onion, diced
2 celery stalks, diced
2 garlic cloves, minced
2 tsp. chopped fresh thyme
2 Tbs. all-purpose flour
2 lb. Yukon Gold potatoes, peeled and diced
2 bay leaves
1 cup heavy cream
2 tsp.Worcestershire sauce
Salt and black pepper, to taste
Pinch of cayenne pepper
1 Tbs. chopped fresh chives (optional)
Shuck clams

Reserve juices; add water to total 5 cups. Coarsely chop clam meat. In Dutch oven over medium heat, sauté pancetta 5 minutes. Pour off all but 1 Tbs. fat; melt butter. Add onion, celery, garlic and thyme; cook 3-5 minutes. Add flour; cook 1 minute more.

Add potatoes, bay leaves and clam juice-water mixture; bring to boil. Reduce heat; simmer until potatoes are tender, about 15 minutes. Stir in cream, Worcestershire, salt, black pepper and cayenne. Using fork, lightly mash potatoes
against side of pot.

Add clams; cook 2 minutes. Ladle into bowls; garnish with chives.

Serves 8

Williams-Sonoma Kitchen