Making Cole Slaw

The following article is a piece we wrote for Maine Open Air; a blog site promoting outdoor activities in Maine. You can check out the original article and other cool blog posts at http://www.maineopenair.com/

Hello fellow Outdoorsies and a big thank you to the Maine Open Air Blog for inviting us to contribute! This will be Bob’s Clam Hut’s first foray into the blogosphere, and we’re very excited to share some of our recipes, cooking techniques and goings on with the readers of Maine Open Air.

When Will first asked us if we wanted to be part of his Maine themed, outdoors blog I thought: Of course! But what on Earth are we going to post about? Bob’s doesn’t have a famous chef and generally we try not to flambé our clams. I finally decided that showcasing what we do best – consistently great clam shack fare in a fun Maine setting- would provide the Open Air readers with an interesting peak behind clam curtain. 


(Flambéed clams?)

Since it’s technically spring (how many feet of snow does Sugarloaf still have?), I thought that sharing a summertime recipe might be in order. Bob’s coleslaw recipe is a tried and true favorite that has been with the restaurant for more than 50 years. It’s a Bob Kraft original, so before I shared it with you all I had to get a special security waver to take it out of the vault and make it public. Coleslaw is picnic table staple and an essential BBQ addition. I hope this recipe makes it to your cookouts this season. Here’s to summer!

PS – I scaled down the recipe for home use, but the photos are of typically sized batches we make at the Clam Hut.

 

BOB’S CLAM HUT ORIGINAL COLESLAW

For the Slaw:

2 pounds shredded cabbage

½ pound shredded carrots

 

For the Dressing:

2 Cups Mayo

6 Tbsp of White Vinegar

1 Tsp Black Pepper

1 Pinch of Salt

½  Cup of Sugar

2 Tsp Celery Seed

½  Tsp Puree Onion

 

Combine cabbage and carrots in a large serving bowl.

Combine the mayonnaise and vinegar in a mixing bowl and whisk together until the mixture is smooth. 

(Thanks for stirring Rachael!)

Add the salt, pepper, sugar, celery seed and onion. Mix thoroughly. 

(You'll need these.)

Add the dressing to the cabbage and carrot mixture until the coleslaw can hold shape.

And that’s it! You should now have delicious coleslaw (If you ended up with eggs Benedict please go back to step one). To learn more about Bob’s you can visit our website at www.bobsclamhut.com. You can also visit us on Facebook or follow us on Twitter. Thanks for reading. Eat Clams!

-Jeremiah