Above: Clambakes are great ideas for weddings. This was a September Rehearsal Dinner for fifty at the National Seashore. BRGPhoto By Steve Sieger
Clambakes Explained...
Traditional New England Clambake
Although the Wampanoag Indians are usually credited with the creation of the clambake, generations of New Englanders have refined this savory feast.
Centuries ago, the Wampanoags' menu would have featured Native oysters, scallops, soft-shelled crabs, quahogs, sea clams, freshwater fish, corn and squash. Since they used lobster as a bait for other fish, today's delicacy was not a considered ingredient.
Today, a typical clambake includes clams, mussels, potatoes, corn and onions. Fish, sausage and chicken are also common additions.
Preparing a traditional clambake is not a casual undertaking. First, dig a large pit and line the bottom with stones. Then place a sufficient amount of wood on top of the stones. After starting the fire, it will take several hours for the rocks to get red hot. When they are, rake away the wood coals and cover them with seaweed. Arrange the fresh ingredients on top of the seaweed, then cover the pit with a tarp. After about one hour of steaming, the meal will be ready to serve.
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