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Neither thunderstorms nor the late-summer heat could chase off the hundreds who flocked to Brookside Community Field for Brookside Engine Company s annual clambake on Saturday, Sept. 9.
You don’t need your own beach to throw your own clambake! Shayna Seymour gets advice from local chefs and restaurateurs on prepping summer specialties.
Clambake, seafood picnic traditional in the New England region of the United States. Early settlers on the Atlantic coast adopted and elaborated the practice from the coastal Indians, who steamed shellfish over hot stones under a covering of seaweed. Clambakes, best undertaken on a large scale, have long been a feature of civic and fraternal celebrations in areas where clams, lobsters, and fish are abundant. Preparations for a clambake begin with the digging of a deep pit on the beach. The pit is lined with stones upon which a wood fire burns for several hours to heat the stones thoroughly.
anthony: in massachusetts the clambake is a ritual going back to the flintstones, before the pilgrims. today at the long-standing locals only shooting club, schuetzen verrin as it s called in german. for the immigrants who started this rustic fraternity back in 1912. club leader ray takes me through the fascinating and arcane process of creating an old-school clambake. ray: basically we build a kiln with hardwood and stone. we burn it down, remove the wood. we cover it in seaweed and corn husks. and we put our clams and lobsters and corn in there. like a pressure cooker. anthony: we ve got a pig hiding in there also. ray: no, no, no. we re going to pull a tusker out right now, and you ll see what we have here.