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Fish House Recipes,
1940s
New England Clambake
"The [1940s, OLD] method of a clambake is this: a circular hearth is first
made in the sand with flat stones, upon which a fire is kept up until they
are red hot and the coals fall down into a flat heap.
A layer of seaweed is then placed upon them, and upon the seaweed a layer
of clams about three inches thick covered by more seaweed, then follows a
layer of green corn in the husk, intermixed with potatoes, then a layer of
oysters, crabs (in sacks to prevent their escape), and poultry, dressed and
seasoned, if desired; then more seaweed.
This arrangement is continued according to the number of persons to take
part in the feast, and when the pile is complete it is covered with canvas
overlaid with wet seaweed to prevent the steam from escaping. After about an
hour the whole is cooked. Each person helps himself without ceremony to
morsels from the delicious mass.
This joyful marine barbecue has prompted to verse some genial soul whose
heart was warmed, and he tells cleverly how others may emulate his epicurean
delight and possibly also meet the muse at the table."
Related Recipes
New England Clam Chowder
Fried Clams, Essex Style
Steamed Clams, Ipswich Style
The Clam Species
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