Maine's Season Changes

[Submariner]

What a wonderful place to live

[Nor'Eastah]

Originally Posted by emu742

Now what is exactly involved in a clam bake? sounds very tasty/festive

I can describe our Rhode Island clam bakes, which we have every year on the 4th of July for family, friends, co-workers, neighbors - as there will be plenty!

We have a couple of really large restaurant-type stock pots, I think they are about 30 gallons each. A clam bake is a 'layered' affair, so the longest-cooking foods go in first: potatoes, sweet potatoes, onions. We also fill the pots with water to the tops of this first layer, to get the broth going. Oh - and we add Portuguese sausage (linguica) which adds a wonderful flavor, though some folks just add hot dogs. After the first layer, add a bit of native seaweed, then layer again.

While this is going on, usually I am elected to husk the corn and clean the clams. The veggies have already been put on the portable gas cookers that we use, and starting to boil. Some people add fish (we don't) and others will add lobster later (nice for Maine!). As the veggies begin to tenderize, we add a layer of clams to steam. LOTS of clams! They will open when they are done. Last that goes in the pot is the sweet corn, which cooks quickly.

We then melt butter, usually 3-4 lbs of it, but we have more just in case. When the corn is done and the clams are open (we check the potatoes and onions first for doneness), we take the stockpots off the fire and just let it all 'stew' for several minutes. This is a very "hot" business!

Just as with lobster, much of this is finger food and gets really messy, but who cares? The aroma and taste are incredible! Everybody grabs a big cardboard plate, lots of napkins, and a cup for melted butter, another for broth, then heads for the stockpots and loads up on the goodies! Grab a lemon wedge, or several! When everyone is served and seated, you don't hear much talk...they are too busy stuffing their faces!

Traditionally we serve watermelon for dessert. There are variations to the ingredients, but ours are typical for RI and MA. Some people cook it in the ground on the beach, but we use the stockpots. It takes a couple of hours for everything to cook up right, to get the really nice broth. Any way you want to do it, it's a feast that won't be forgotten quickly!