Beach Blanket Bako

Written by Tom Xavier

When you think of summer, what’s the first thing that comes to mind? For me, it’s the beach. Sand-coated feet, icy drinks, and splashing around in the surf—who doesn’t enjoy that?

And since retro-themed parties are such big hits these days, it’s high time (or should I say high tide) that we brought the ‘60s beach feel to Bako for an amazing summer bash.

And what is quintessential summer party fare? If you said clambake, you’re right. If you said something else, just pretend you said clambake.

Sure, the East Coast is well-known for its amazing clambakes, but here on the California coast, we do things differently...better.

First and foremost, while you won’t be able to just pack up all your family and friends and haul them all to the beach for a traditional clambake, you can transform your kitchen or dining room into a beach with a few easy decorations (see below).

Secondly, those of us in Bakersfield aren’t going to be able to just walk out in our backyards and dig a sandpit in which we could steam some clams. Never fear, though, because you can still create the same steaming effect in your own kitchen.

Finally, Bakersfield isn’t known for its lobster population. So while East Coast clambakes may include that particular crustacean, we can cut the cost but not the taste by reworking a classic clambake recipe and preparing some spicy shrimp to go with!

The only special equipment you need to complete the cooking is a stockpot. These are available in a variety of sizes and some come with a steamer rack and basket.

So just how do you create a ‘60s beach atmosphere? I like to start by thinking of centerpieces. Turn a table into a beach landscape by decorating with brightly-colored pails filled with sand and sea shells. Place votive candles on top of the sand, or tie lobster-shaped, helium-filled balloons to the pail handles. Use nautical-themed paper plates and napkins, including anchor or lobster decorations. You could even throw a large fishing net on the table and glue on plastic sea creatures, such as starfish and crabs. Use shell napkin holders. Roll up beach towels and tuck them in a big basket. Then, finish decorating with beach balls and maybe a big umbrella, opened up and tucked behind the table (if you’re not superstitious, that is).

Furthermore, besides the food for your clambake, you will want to have a good supply of bibs on hand, lots and lots of napkins, and a good supply of pre-moistened towelettes. Seafood is delicious but it can be messy.

Outside, place large blow-up palm trees by your front door or even tiki torches that line the walkway to your home.

Now, on to the menu.

Preparing a stove clambake is a breeze. One-stop cooking, so to speak, since most of it is done in one pot. The accompanying dips are a no brainer. For example, prepare melted butter, cocktail sauce, and lemon wedges.

Kitchen Clambake

• 1 1/2 lbs. kielbasa
• 3 cups chopped yellow onions
• 2 cups chopped leeks, well-cleaned (white parts only)
• 1/4 cup good olive oil
• 1 1/2 lbs. small potatoes (red or white)
• 1 tbsp. kosher salt
• 1/2 tbsp. freshly ground black pepper
• 24 littleneck clams, scrubbed
• 24 steamer clams, scrubbed
• 2 lbs. mussels, cleaned and de-bearded
• 2 cups good dry white wine

Slice the kielbasa diagonally into 1-inch thick slices. Set aside. Sauté the onions and leeks in the olive oil in a heavy-bottomed 16- to 20-quart stockpot over medium heat for 15 minutes, until the onions start to brown.

Layer the ingredients on top of the onions in the stockpot in this order: first the potatoes, salt, and pepper; then the kielbasa, little neck clams, steamer clams, and mussels. Pour in the white wine. Cover the pot tightly and cook over medium-high heat until steam just begins to escape from the lid, about 15 minutes. Lower the heat to medium and cook another 15 minutes.

The clambake should be done. Test to be sure the potatoes are tender and the clams and mussels are open. With large slotted spoons, remove the seafood, potatoes, and sausages to a large bowl. Season the broth in the pot to taste, and ladle over the seafood.

Corn on the Cob

• Un-shucked corn cobs (one for each person)
• Butter
• Salt & Pepper
• Tin foil

Shuck the corn. You’ll be wrapping each corn cob up in tin foil, so tear off as many squares as cobs. Set each cob in the middle of its foil square and then rub with butter. Dust with salt and pepper. Wrap each cob up and place on a barbeque. Cook approximately 30 minutes, turning occasionally, until corn is tender.

And if you’re looking for a great beach drink to wash all this down with, I suggest some beer. However, if you’re not one to enjoy a good ale, try this cocktail for some fun in the sun.

Jack Daniel’s Lynchburg Lemonade

• 1 part Jack Daniel’s Tennessee Whiskey
• 1 part sweet and sour mix
• 1 part triple sec
• 4 parts lemon lime soda

Mix all liquids. Add ice and stir. Garnish with lemon slices and cherries.

This can be made in advance and put in a large glass container so your guests can help themselves. For an added flare serve the cocktails in canning jars.

Spicy Beer-Steamed Shrimp

• 1 (12-ounce) bottled or canned beer
• 2 tbsp. crab boil
• 3 cloves garlic, peeled and crushed
• 1 lb. tiger prawns with shell
• 3 oz. Old Bay Seasoning
• 1 (12 oz.) jar cocktail sauce

In the base pot of a steamer, combine the beer, crab boil, and garlic and bring to a simmer. Put the steamer basket in place and carefully toss all your shrimp into the basket. It’s important you don’t submerge shrimp, so remove some liquid if necessary. Season the shrimp with Old Bay seasoning and cover. Steam shrimp until pink. Eat by removing shells as you go and dipping in cocktail sauce.

The Definitive Classic Molded Lime Jell-o Salad

• 1-1/2 cups boiling water
• 1 pkg. (8-serving size) lime gelatin
• 1 can (8 oz.) crushed pineapple in juice, undrained
• 1 cup cottage cheese
• 1 pkg. (8 oz.) cream cheese, softened
• 1 cup whipping cream
• 1/2 cup chopped walnuts
• 1 cup miniature marshmallows

Stir boiling water into gelatin in a large bowl for at least two minutes until completely dissolved. Stir in the pineapple and juice. Refrigerate about an hour and 15 minutes or until it reaches the consistency of unbeaten egg whites.

Whip the cream. Stir the cottage cheese into cream cheese in a separate bowl until well blended. Gently fold in the whipped cream until smooth. Beat into slightly thickened gelatin with a wire whisk until well blended. Stir in walnuts and marshmallows. Pour into a 6-cup mold sprayed with nonstick cooking spray.

Refrigerate four hours or until firm. Unmold. Surround with lettuce leaves.

Article appeared in our 28-3 Issue - August 2011