Clam Bake

Ingredients

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

Method

1. 1

   Gather clams and prepare a fire with driftwood and seaweed.

2. 2

   Heat stones until they crackle when water is sprinkled on them.

3. 3

   Brush off embers, place seaweed on stones, rinse clams in salt water, and pile them on the stones.

4. 4

   Cover with seaweed and canvas.

5. 5

   Bake until shells open.

6. 6

   Serve with melted butter, pepper, and vinegar.

As published

This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 20. The excerpt below is the record exactly as published.

CLAM BAKE. An impromtu clam bake may be bad 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 pleas- ant 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 you are ready. Let those who are not dig- ging 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 The Complete Cook Book. 49 crackle aa 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 center. Cover with a thick layer of seaw;eed, and a piece of old canvas, blanket, carpet, or dry leaves

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