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Clambake Traditional -Native Americans used hot rocks and seaweed to produce the steam they needed to cook their lobster.
Build a fire and keep it going over the entire surface of the circle of rocks, keeping it as hot as possible. When rocks are hot enough, water will immediately sizzle and turn into steam instantly, a process that takes about two hours for your clambake.
Wash the clams, mussels and potatoes thoroughly. Peel the onions (not the potatoes) and remove the silk from the top of the ears of corn for your clambake.
Remove 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 for your clambake.
At a traditional clambake, the ingredients are layered with a sea vegetable called rockweed. This plant, which grows along the shore of the North Atlantic, has small pockets filled with seawater. These burst during cooking, adding moisture and the flavor of the ocean.
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 for your clambake.
Serve your seafood with plenty of melted butter so everyone has enough for dunking steamers and lobsters! Lemon wedges can be squeezed over all the seafood. Nothing completes a clambake or lobster bake like delicious New England clam chowder, cole slaw, and Boston baked beans for your clambake.