New England Clambake a real 4th of July Celebration!

http://local.yahoo.com/results?p=clams
clams

steamed, fried, baked, whole, stuffed, strips, stuffings, clam dip, clam pies and of course our beloved New England Clam Chowda... served in little California clam sourdough rounds mmmmm my favorite!

I love clams. Steamers, Little Necks, Cherry stones, Quahogs, Ipswichs. There is nothing that smells more like summer than an old fashioned clam bake on the shore. Their salty fresh scent everywhere here by the shore. Carloads of people pulling into shanty shacks, (my favorite) high brow fru fru restaurants and great family restaurants. Piling in like buckets of clams themselves. The summer sun, the excitement of driving on US-1 or the Old Boston Post Road or what I like to call it the BPR. Summertime, happy warm days, time for clamming.

Soft shell clams or Steamers grow in salt marshes and mud flats. Hard shell clams or Quahogs (an Algonquin word) live in sandy bays and along the shore. The Algonquins as most native peoples, used the clam for everything from food to tools and jewelry.

Of course the real fun starts with the search for buried treasure or clam digging. Pull on your favorite shorts and start gently walking along wide stretches of deserted salt marshes and beach, breathing in the salt air and being at one with nature. You may get lost in just doing this, but onto the work at hand.

So let's get started. You will need to be as close to the waters edge as you can get. You will need a clam rake, a pointed shovel a mesh bag or wire basket suspended from an inner tube. Now when the tide goes out look for little bubbles, air holes or dimples with a couple of inches between them, those would be the Big Daddy's. Once you see those, turn your back to the sea (disregard temporarily what your parents taught you about always looking out for the waves) and dig a deep vertical hole, quick now, because the clams know what's going on above them and dig down quick, anywheres from 6 to 9 inches to avoid being caught. Flip that spade full of sand over and see your 1st clam! Yes you will get dirty and gritty but a quick splash in the ocean water and you're as clean as the driven surf.

Then start a rich New England tradition of a good old fashioned clambake ah "a mighty party! Here is the real deal! At the beach dig a hole in the sand with the approximate proportions: width 2 feet, length 4 feet, depth 1-1/2 feet. Have the kids find and bring back stones from the beach. Then line the hole with stones from the beach. Build a fire inside of the hole and cover with rocks from the beach. Heat the stones for 2 to 3 hours. Take out the coals and/or embers from the hole. Arrange hot stones evenly across the bottom of the hole. Place fresh 1/2 bushel seaweed (wet) on top of the hot stones. Now work quick to layer the food on top of the seaweed, the food should be layered evenly on top of each other in the following order: clams, mussels, fish, sausage, hotdogs (wrapped in cheesecloth), onions, potatoes (white and sweet), corn, and finally lobsters. Cover the food with a clean, wet cloth. Place remaining seaweed on top of cloth. Cover entire hole of food with a wet tarpaulin (canvas cloth), sealing in the steam created by the hot stones and seaweed. Allow a only very small amount of steam to escape to relieve pressure. Let bake cook for 1 or more hours. The bake is completed when the potatoes are soft. Serve bake with melted butter to dip the seafood in, lobster crackers and of course a frosty cold beer...Samuel Adams of course. Bring lots of paper napkins and big plastic bags for clean up and pack out off the beach.

The simple act of foraging for ones food at the shore is almost primordial. The great discovery and joy of finding one and then another clam; and the great finale of gathered loved ones around the clam dinner table. New England life at it's best.

e