Subscribe Now:
http://www.youtube.com/subscription_center?add_user=Cookingguide
Watch More:
http://www.youtube.com/Cookingguide
When cooking a clam bake for a large crowd, you’re going to need ingredients like extra virgin olive oil and onions. Cook a clam bake for a large crowd with help from a longtime and distinguished culinary expert in this free video clip.
Expert: Bernard Guillas
Contact: www.marineroom.com
Bio: Bernard Guillas was one of three chefs from the US to accept the prestigious honor of Maitres Cuisiniers de France.
Filmmaker: David Schaffer
Series Description: Seafood and fish meals can sometimes be intimidating thanks to the wide variety of different ingredients involved, but in reality they are quite simple. Get tips for seafood and fish meals with help from a longtime and distinguished culinary expert in this free video series.
Foreign La Jolla and today I’m going to show you how to prepare a clam bake so our ingredients are very simple things that you can find in every Supermarket so we have a virgin olive oil then to that we will add our onions so you have white onions
And we have red onions and we have our leeks so what I want to do is I want to cut and I want to cook all this together for about two or three minutes until lightly caramelized so this is a nice big cast iron pan the cool thing about
These clambakes is you can do it on the barbecue but you can also finish it in the oven so it depends on what you want to do now what I’m doing today is to show you something a little bit different we’re going to do it on the
Stove but you see the size of that particular pan is really really wide so we will tent it with foil and I will be just fantastic all right a little bit of salt and pepper very little salt as we have a lot of seafood will bring a lot of salt
Okay this is looking really good nice and wilted we’ll add a little bit more oil I want to have a little bit more caramelization sizzling really makes it all right to this we will add andouille sausage a little bit of spiciness now you can use your regular pork sausage for the
Andouille or you can also use turkey sausage or chicken sausage or would be and do style and do it means it’s going to be nice and spicy you got a bit of cayenne in it so you really zupped it up a little bit to this we’ll add our garlic
The garlic is just smashed mushrooms just get your favorite mushroom it’s fine we’ll add some fresh thyme I like the time sweet I don’t like to chop thyme as the more you chop your herbs the less flavor you get you look at this that’s perfect no what
You want to do is this you want to Nestle your corn into the pan all right to this we’ll add some Old Bay seasoning a lot of fragrance on this so it’s not about the heat anymore it’s about all the aromatics and to this we will add our muscles our clams our shrimp
And lobster so just make sure that you spread them all throughout be the same and they’re going to steam that’s what’s great about it voila a couple more it’s quite amazing because it looks like it’s a lot but this is a lot of shells and not really too much to eat from the
Little creatures from this we’ll add a shrimp fish so you can add as much or as a little as you have and then we’ll have some of our lobsters lobster tail is cut in half same thing nestled into the into the mix look at this isn’t that gorgeous oh
And then of course is is also some potatoes that we need to add on not much just a few potatoes as you can see it is it’s a nice big pan it is nice and full so you want to call this a maximum heat we’ll add our white wine oh yeah
Then some of our stock so you can have if you have some chicken stock it’s really really great I don’t want vegetable stock is just fine as well and today is over tinted really nice and tight and we’ll cook it for about I would say 15 to 20 minutes
Depending on how high the heat will be able to penetrate the pan so let’s check this out this is amazing check this out hey voila so what you’re looking for is to make sure that you see your clams are opening nicely this is almost ready then
You have your Lobster is ready so now you just slow down the uh the heat a little bit a little bit of chopped parsley delicious Bon Appetit and it’s now time to share the love with your friends and enjoy this beautiful Clem bake oh