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Sponsored Message: Jeff’s Seafood and the Legend of the Clambake

According to legend, clambakes originated with the Indians, who dug holes in the ground and cooked the ocean’s bounty literally in the beach.  At some point the Indians taught the art of beachfront cooking to early New England settlers and the craft has been passed down through the generations. The traditional clambake begins with gathering seaweed at the shoreline. Seaweed is an important component as it renders that fresh sea flavor and helps generate more steam.  Besides seaweed, you’ll need enough medium sized stones to line your fire pit and radiate heat after they’ve become red hot from the fire built in the pit.  A cover is needed to trap the heat and steam and cook the food.  Canvas tarps or potato sacks soaked in seawater work nicely.  Dig your pit, line with stones and build a blaze inside. The fire must burn until the stones are glowing red-hot. Quickly remove any unburned wood and place a layer of wet seaweed over the stones, followed by clams, mussels, lobsters and corn on the cob.  Alternate layers of seaweed and food as you fill the pit and cover with canvas that has been drenched in seawater to seal in the heat and prevent the canvas from burning.   Steam the feast for several hours.   The smoky yet seafood-fresh flavor of a good clambake is one you and your crew won’t soon forget.

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