Clam-Bake

Ingredients

• a bushel of clams
• about one quart of Indian meal
• one fresh cod
• a live lobster
• plenty of potatoes
• a generous lot of onions
• some green corn

Method

1. 1

   Gather clams a day before and leave them on the shell in clean water with Indian meal.

2. 2

   Wash thoroughly.

3. 3

   Clean the cod and lobster.

4. 4

   Prepare the vegetables.

5. 5

   Build an oven of flat stones, fill with sticks, and start a fire.

6. 6

   Once the stones are hot, cover with seaweed, then layer with clams, vegetables, fish, and lobster.

7. 7

   Cover with cloth and seaweed, and bake for thirty-five minutes.

Nutrition per serving

Estimated from matched ingredients across 15 servings.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 284. The excerpt below is the record exactly as published.

a bushel of clams, which should be gathered, if possible, the day before. Leave on the shell, place in a tub and cover with clean water. Into the water throw about one quart of Indian meal. This fattens them. When time to use wash thoroughly in two or more waters. Clean one fresh cod nicely, season with salt and pep- per, and wrap in a clean cloth. Clean also a live lobster. Wash plenty of potatoes, cut off the ends, peel a generous lot of onions, husk some green corn (leaving on the inner husk to keep it clean) and all is ready for the oven. Make the oven of flat stones placed together in the form of a square, about two and one-half feet each way; around the inside of this place other stones to form a bin. Fill this bin with small sticks. On these pile larger sticks, crosswise, and on top of these a layer of stones. Start the fire, allowing it to burn down until the stones which are on top settle into the coals. Clean out quickly all the cinders with a poker, then cover the stones with a green seaweed about one and one-half inches thick. Have ready the clams, spread them on top of the seaweed, then the vegetables, then the fish and a live lobster. Cover the whole with a piece of cotton cloth to keep out dirt; then cover with seaweed until no steam can escape. Bake thirty-five minutes. Remove the covering from one corner at a time only — so that the rest may keep hot — and all hands take hold and help themselves. J. Jefferson. BEAN^BAKE. (Outing Style.) Build an oven in much the same way as for a clam-bake

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