Clam Bakes are typically New England, given to the early settlers of this area by the Indians. A real bake is a rare delight, usually a day long celebration, a family feast.

Basically the Clam Bake consists of steamers, wrapped fish fillets, sausage, potatoes, onions, corn on the cob, and lobster. Always proceeded by homemade clam chowder, and sometimes, clam cakes; the dessert watermelon and perhaps pie and Indian pudding.

For the baking of the main ingredients a pit is dug and rocks are heated by the building of a very hot fire. This is kept going for about 2-3 hours. Ashes and embers are brushed away, fresh clean seaweed added and then the clams, fish, potatoes, etc., topping with the lobsters. Over all this goes seaweed and a large canvas, which is sealed down with rocks or sand. The bake cooks in the steam created by the freshly gathered seaweed and the hot rocks. Such an appetizing aroma!

Home clam Bakes of the type mentioned are a rarity these days, although there are good commercial bakes to be found in most New England shore areas. In place of the pit bake, many have made use of simpler methods, one of those is the barrel method:

Soak a large wooden barrel in water for at least 24 hours. Heat ten large roundish field stones (no sandstone or shale) by building and manning a slow fire of hard wood. It will take 2 - 2 1/2 hours. Prepare the food for the bake:

1. Brush whole potatoes with oil and wrap in foil. Sweet potatoes may be used.

2. Wrap individual fish fillets separately.

3. Wrap the sausages in portions.

4. Wrap onions individually.

5. Soak the corn in the husks for 20 minutes. Leave the husks on.

6. Wash the steamers well and tie in cheese cloth bags, made by tying the ends together bandana style.

7. Lobsters need only be cleaned or rinsed.

Layering the bake (work quickly).

1. When rocks are hot, place a 6-7 inch layer on the bottom of the barrel.

2. Place the rocks over a thick layer of seaweed.

3. Cover with more seaweed and tuck it around the rocks, rocks should be completely covered.

4. Keep one white potato out and spread the remaining potatoes over the seaweed.

5. Corn goes neat, in the husk.

6. Save the lobsters for the top and layer the onions, sausages, and fish fillets.

7. With the lobsters on top, place the one potato to test for doneness. Cover the barrel opening with wet burlap or canvas with no openings for steam. Bake should be ready to eat in one to one and one half hours.

Remember: The rocks must be very hot. Have everything ready and work quickly at layering time.

Important: Remember to melt plenty of butter for clams, lobsters, and corn. Brown paper may be used for wrapping individual portions, as well as aluminum foil. Have plenty of heavy duty large paper plates for serving each person. A rack placed over the layer of potatoes will make it easier to handle all the little packages.

Clam Bakes are family fun, with the men building the fire, heating the rocks, making the bake. Women and children gather the seaweed and prepare the food for the bakes. A neighbor or friend may bring in the chowder. All join together giving their talents. It is a time of fellowship.

Clam Bakes are always eaten outdoors. Fresh air, fellowship, and wonderful food combine to make a memorable experience and an anticipation of next years bake.