Dig a large hole; line it with wet stones (taken from the water) and build a hot fire in the pit. Let the stones heat for 2 to 3 hours. Shovel out the hot coals and place a layer of wet seaweed in it. Cover it with chicken wire, then add another layer of seaweed. Put in the clams. Often potatoes and unhusked ears of corn are added to the pit.

Cover again with seaweed and finally a tarpaulin. Weigh down the edges of the tarp with stones, then shovel a little sand over the top of the tarp. Allow to steam for approximately 2 hours. Halves of chicken and lobster are sometimes added to the clam bake. Serve bowls or cups of hot clam chowder as the first course and watermelon for dessert.