rustic fraternity back in 1912. ray takes me through the fascinating and arcane process of creating an old-school clambake. >> basically we build a kiln with hardwood and stone. we burn it down, remove the wood and cover it with seaweed and corn hunks and we put our clams and lobsters and corn in there like a pressure cooker. >> we've got a pig hiding in there also. >> no, no, no. we're going to pull a tusker out right now, and you'll see what we have here. >> let's eat. >> all right. [ laughter ] first some good chowder and there really is only one kind of chowder, new england clam chowder. mm-mm. that is good. steamer clams, lobster, corn, potatoes. that's a pretty luxurious clambake here. >> that was amazing. >> absolutely.