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What's new is designed to provide up-to-the-minute information
on seafood
marketing and trends to help our customers sell more seafood and give
consumers incentives to eat more seafood. Every summer, our office gets
phone calls and e-mail request on how to prepare an old fashion Clam Bake.
This is our answer with a local flair.
CHESAPEAKE SEAFOOD BAKE MADE EASY
The clam and oyster bake has been a Virginia tradition
since the days of Captain John Smith. As the story goes,
settlers exploring the Virginia shoreline came upon a group
of Indians who were roasting oysters on the fire. The Indians,
startled by the sight of Englishmen, ran away. The colonists
promptly sat down and tasting this food of the New World,
found it "large and delicate in taste."
Almost 400 years later, it's still a Virginia favorite. And while some may
have traded the open fire for a hibachi or grill, the taste remains the same.
What's more, there's nothing simpler to prepare, or faster to clean up.
What's A Virginia Seafood Bake?
The ingredients are simple, preparation is
fast and cleanup practically nonexistent.
- Clams and oysters. Place a foil
pan full of clams and oysters on a hot grill. Cook until
they pop open. Savor the juices that are captured in the
foil pan.
- Crabs. Place a heavy duty pan
on the grill. Add about 1.5 to 2 inches of water and bring
to a boil. Add crabs, seasoning each layer with Old Bay
seafood seasoning or crab boil. Add lid and steam approximately
15 minutes.
- Fish. Brush spot, croaker, mackerel
or bluefish with a favorite seafood marinade or salad dressing
and grill over moderately hot coals. Cook 5 to 8 minutes,
depending on size, baste and turn. Continue cooking until
flesh flakes easily.
- Corn on the cob. Pull husks back
from corn, leaving husk attached to cob. Clean silk from
corn. Smooth husk back over corn and soak in water for
20 minutes to prevent burning. Grill 10 to 15 minutes until
tender.
- Potatoes. Roasted on the grill.
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