First, I would like to say thank you to all of our brave men and women serving in the Military making it possible for us to enjoy our picnic’s here at home. I would ask that you take a moment to do the same.
If you already have today’s picnic planned, here is a recipe from “Country Living Picnics and Porch Suppers” that I think would make a great addition to your summer menu plans. I have substituted shrimp for lobsters, but have included the directions for both.
New England Clambake Salad
Lemon-Basil Dressing
1 ¼ cups packed fresh basil leaves
½ cup mayonnaise
3 Tbls fresh lemon juice
1 Tbls Olive oil
1 clove Garlic, chopped
¼ tsp sugar
¼ tsp gr black pepper
1-2 Tbls water as needed
Clambake Salad
1 ¼ pounds small red potatoes
1 ¼ pounds Fingerling potatoes
4 ears fresh yellow corn, shucked and silk removes
2 lbs large shrimp or 4 – 1 lb lobsters
12 mussels, scrubbed and beards removed
12 littleneck clams, scrubbed
Prepare lemon-basil dressing: In a food processor fitted with the chopping blade, process the basil, mayonnaise, lemon juice, oil, garlic, sugar, and pepper until smooth. Thin with water until the mixture has the consistency of a salad dressing. Refrigerate.
Fill and 9-quart sauce pot with 2 ½ inches of water and heat to boiling. Add the potatoes and cook for 12- 15 minutes, or until the potatoes are tender but still retain their shape. Meanwhile, cut each ear of corn into quarters and add the corn to the potatoes during the last 2 minutes of cooking. With a slotted spoon or strainer, remove the potatoes and corn at the end of the two minutes to a large serving bowl or platter and set aside.
Drain off all but 1 inch of the cooking water and reheat to boiling. Add the shrimp, mussels and clams. Cook for about 5 minutes, the shrimp will turn bright pink and the mussels and clams will open. Transfer with slotted spoon to serving platter, discarding any shellfish that has not opened completely. Serve with dressing. (For lobsters, add to boiling water, cover and cook for 10-12 minutes, or until bright red and one small leg pulls off easily, indication that the lobster is completely cooked. Remove the lobsters and add the clams and mussels. Cook until opened)