least that’s what came to my mind, until I had the opportunity
to learn how to build my own clambake from Chef Victor LaPlaca,
Executive Chef of Olives in New York.
this year, Victor and his partner, Todd English, transplanted the
classic northern festivity to Miami Beach of all places, for the
Annual South Beach Wine and Food Festival.
Hosted by Chef Jason McClain at Nikki Beach, the Olives chefs demonstrated
their prowess in building a mammoth steam machine.
the hole is the hardest part,” says LaPlaca. “We had
six guys digging the whole day before,” he says of the South
Beach clambake, which served several hundred guests. “It would
be a lot of work for one person.”
Just in time for Memorial
Day, Victor offers this step-by-step guide to building your own
clambake. In addition to the classic elements like lobster, mussels,
clams and corn on the cob, he shares recipes for all the accoutrements,
from Olives’ signature 5-Clam Chowda as an appetizer, to Crunchy
Mango and Berry Cobbler for dessert. In keeping with the lively,
communal vibe of the traditional clambake, Victor recommends serving
all the sides family-style.
Chef photos by Michael Katz