The basics of a Traditional New England Clambake...
Cape Cod is a resort area located south of Boston. Our history is linked with the history of America. The Pilgrims first landed on Provincetown the town at the tip of our peninsula. Early settlers were not aware that lobsters, which were plentiful in the 1600's, were delicious to eat. They later made friends with the Native Americans of the area (actually in Plymouth, MA) and watched as they dug a large hole in the sand. Placed in the pit were smoldering rocks. They boiled a length of rawhide to use as a cooking utensil and placed in it lobsters, clams, mussels and fish, filled it with seawater and covered it with seaweed. Modern day Cape Codders hold numerous picnics and clambakes throughout the summer season.HAVE A CLAMBAKE
Dig a shallow, circular hole in the ground, from 8-10" deep and about 3-feet in diameter (for 20 people). The diameter will depend on the number of persons to be fed. (For example, a 5-foot circle is needed for 50 people.) Line the hole with hard, clean, round or oval shaped rocks about the size of footballs, taking care that the tops are about the same level and as close together as possible.
Build a fire and keep it going over the entire surface of the circle of rocks, keeping it as hot as possible. When rocks are hot enough, water will immediately sizzle and turn into steam instantly, a process that takes about two hours.
When rocks are hot enough, remove all burning wood with a steel rake or hoe and clean ashes from rocks with a live green tree branch. Place a layer of wet seaweed about 6" deep to cover all rocks on top and around the edges to prevent the canvas cover from burning.
Working quickly to prevent loss of steam, spread a layer of clean clams on top of the seaweed. Place lobsters directly on top of clams. On top of lobsters, place any or all of the following: sweet corn, hot-dogs or sausages, sweet potatoes or new potatoes. Leave the last layer of husk on the corn to keep it clean. (Earlier bakes included eggs, parboiled 2-3 minutes, placed in cheesecloth and added with the potatoes.) If chicken is desired, it should be previously parboiled from 20-30 minutes depending upon size.
Cover all with a piece of canvas that completely protects the whole bake, taking care that as little steam as possible escapes around the edges. Many experts agree that no seaweed should be placed on top of the bake. Small stones can be placed on top of the canvas around edges; make sure canvas does not touch hot rocks around the edges. Keep stones covered with seaweed to make sure the canvas does not burn.
After being well covered, the bake can remain for about one hour. Lift the edge of canvas and if the lobster nearest the edge is done, you are ready. If not, continue cooking a little longer until done.
THE VOICE OF REASON
per: Stewart
AF&AM/Shriner/Scoutmaster
130/45 TBS 2shim SS Uni 18/42
