A Clam Bake

Ingredients

• a dozen or more large stones
• clams
• a thick layer of seaweed
• a piece of old canvas, blanket, carpet, or dry leaves

Method

1. 1

   Dig for clams at low tide.

2. 2

   Make a fire with driftwood and seaweed on a level floor of stones.

3. 3

   When the stones are hot, brush off the embers, put a layer of seaweed on the stones, rinse the clams in salt water, and pile them on the stones.

4. 4

   Cover with seaweed and canvas to keep in steam.

5. 5

   Bake until the shells open.

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 110. The excerpt below is the record exactly as published.

A Clam Bake. An impromptu clam bake may be had at any time at low tide along the coast where clams are found. If you wish to have genuine fun, and to know what an appetite one can have for the bivalves, make up a pleasant party and dig for the clams yourselves. A short thick dress, shade hat, rubber boots, — or, better still, no boots at all, if you can bring your mind to the comfort of bare feet, — a small garden trowel, a fork, and a basket, and 3^ou are ready. Let those who are not digging gather a large pile of driftwood and seaweed, always to be found along the shore. Select a dozen or more large stones, and of them make a level floor ; pile the driftwood upon them, and make a good brisk fire to heat the stones thoroughly. When hot enough to crackle as you sprinkle water upon them, brush off the embers, letting them fall between the stones. Put a thin layer of seaweed on the hot stones, to keep the lower clams from burning. Rinse the clams in salt water by plunging the basket which contains them in the briny pools near by. Pile them over the hot stones, heaping them high in the centre. Cover with a thick layer of sea- weed, and a piece of old canvas, blanket, carpet, or dry leaves

Cook this with the app: pantry check, scaling, and the assistant.