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|  | Maine Styled Clambake
Good sized rocks
Split cordwood, hickory is good
wet seaweed
Clean sheeting or tarpaulin
Partially husked corn
Peeled white onions
Scrubbed, unpeeled sweet or white baking potatoes, quartered
Pre browned chickens
Cubes of fish steaks
Clams, 6 to 12 per person
Lobsters, 1 per person
1 1/2 cups of clarified butter
Dig a saucer shaped pit, line with good sized rocks, cover with wood (hickory lends a wonderful smoky flavor) and start a good hot fire. The rocks must get very hot so allow up to several hours, depending on size of pit.
when the fire has burned down, rake the glowing coals and ashes over the rocks, pushing the coals to the windside, leaving a breathing hole for the fire so the embers can smolder.
Top the rocks with wet seaweed and cover with clean sheeting or tarpaulin.
Lay on the steaming cloth partially husked corn and peeled white onions tied in separate cheesecloth bags, do the same with scrubbed but unpeeled sweet or white baking potatoes, quartered, pre - browned chickens, cubes of fish steak.
Next add to the bake, clams tied in cheesecloth for easy handling, allow 6 to 12 per person. (Mail order and most market purchased clams will have been washed. If you dig them yourself, or know they have not been cleaned, do this by changing their water several times before baking. This will cleanse them of sand within their shells. Use salt water or fresh water to which cornmeal has been added.)
Top the bake with 1 lobster per person, cover with another piece of sheeting or tarpaulin. Weight down with sand, soil, or rocks.
Relax, let bake steam the necessary length of time. The bake is done when lobsters turn a bright red and clams open. A small bake will take 1 to 2 hours, one for a crowd of 100 needs 5 hours. |
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