- Ina Garten “finally got smart” after years of clambakes on the beach for her Barefoot Contessa shop.
- She prefers making clambakes in the kitchen for an easier experience all around.
- The cookbook author learned other tips on running a Barefoot Contessa store.
The clambakes Ina Garten are not done on the beach. In true Barefoot Contessa style, not unlike removing the corn from the cob or chopping up the cauliflower, you’ve come up with an easier way to do things. Instead of cooking on the beach, clambakes prefer the kitchen.
Ina Garten is getting smart after years of clambakes at the beach
Sharing a clambake kitchen recipe in 1999 The Barefoot Contessa CookbookGarten explained why she’d rather not do it on the beach.
“For years at Barefoot Contessa, we’ve made this beach clambake,” she began. “Not only did we have to dig a hole to cook, but we had to deal with all that wind, sand and darkness.”
Garten continued, “I finally got smart and decided to make clambake in the kitchen.” Not only is it “made in one huge pot,” she explained, “there is no sand.”
Garten, who has another Barefoot Contessa cookbook on her way, shared why she loves kitchen chips on her Food Network show. It’s a complete meal in one bowl, it doesn’t have to carry everything to and from the beach, and of course there’s no sand in the food.
Ina Garten’s kitchen clambake is ready in 1 hour
clambake Garten’s Kitchen makes classic summer cooking outside so much “how easy is that?” possible moment. She doesn’t have to drag pots, pans, and all the ingredients to the beach only to end up with sand in the food.
Alternatively, saute the onion and shallot kielbasa in a saucepan (she suggests 16-20 quarts) before adding the rest of the ingredients. “This is as easy as it gets, isn’t it?” She said carrying everything in the pot.
According to the Food Network, she recommends topping the potatoes first with some salt and pepper. Then kalebsa, small necked oysters, steam oysters, mussels, shrimp, and lobsters, before adding it to the white wine.
Leave it on the stove, covered, and cook for 15 minutes over medium-high heat. Lower it to a low level for another 15 minutes when steam comes out from the top. At this point, Garten’s kitchen is ready.
All that is left for her is to check that the potatoes are soft, the lobsters are cooked, and the oysters and mussels are open. From there, chop up the lobsters and transfer the rest of the seafood to a bowl with the potatoes and sausage. Next, Garten seasons the remaining broth in the saucepan to taste. Finally, serve scoops of broth over it before serving.
All in all, Garten’s Kitchen Clambacke takes an estimated 60 minutes to make from start to finish. Half of the time is for preparation and the other for cooking.
Garten learn other tips and tricks on running a Barefoot Contessa
Barefoot Contessa no longer has its own food store in the Hamptons. However, the lessons I’ve learned running a Barefoot Contessa over decades are evident in her entertaining recipes and tips.
Not only did you learn that clams are better made at home than at the beach, but you also learned the importance of preparing simple meals.
“If we spent the whole day making roasted lamb thighs with rosemary, we wouldn’t have anything to sell! So I taught myself how to use the freshest, quality ingredients and prepare them as simply as possible by cooking just to enhance the intrinsic flavors,” she once wrote in a Martha Stewart column.
In addition, I learned the value of ready-made dishes. Garten even wrote an entire cookbook dedicated to prepackaged food.
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