Clam-bake.
For a Party of from ten to twenty Persons.—First, make an oven of flat stones placed together in the form of a square, on a flat surface about two and a half feet square; around the edge of these, place other stones to form a bin. Fill this oven with small kindlings, such as can be gathered on the beach. On these, pile a few armfuls of larger sticks, crosswise, so that the top can be well covered with stones about the size of one’s two hands. Start the fire, and allow it to burn down until the stones, which were on top of the wood, settle into the oven. Clean out all the cinders with a poker or stick; for, if allowed to remain, the smoke from them will spoil the bake. This must be done very quickly, that the oven may not cool Cover the oven with fresh seaweed about an inch and one-half thick. On the seaweed, spread the clams so the vegetables, &c., may be placed on top of them: then, in order, put on onions, sweet or Irish potatoes, or both, green corn, then the (blue or cod) fish, and a live lobster, if one can be had; if not, a boiled one, which will be very nice warmed up in this way.
Every thing to be used should be close at hand, to be put on the oven rapidly while it is very hot. Cover the whole bake with a piece of cheap cotton cloth, to keep out dirt; then cover all with seaweed until no steam escapes. Bake thirty-five minutes. Remove the covering from one corner at a time only,—so that the rest may keep hot,—and all hands fall to, and help themselves. It is nice eaten with drawn butter or vinegar and pepper.
To Prepare the Fish, Vegetables, &c.—A party of ten to twenty will require a bushel of clams, which should be washed in two or more waters (fresh water; salt water will not remove the fine sand); have ready, in a basket close at hand, as soon as the oven is hot. Clean the fish nicely, split the backs, season with salt and white pepper, and wrap in clean cloth. Peel onions, wash the potatoes clean, and cut the ends off; husk the corn, leaving the inner layer on to keep it clean.