Return to Content

Clambake: Feasting, New England-Style

Clambake: Feasting, New England-Style
0 votes, 0.00 avg. rating (0% score)

LobsterbakeRhode Island claims proudly that it’s the rightful home of the old-fashioned New England clambake, featuring lobsters, clams, fish, native sausage, corn, and sweet potatoes, usually leading off with a big bowl of clam chowder–and we’ll bet nobody ever leaves hungry!

In general, the dressing (much like turkey dressing, but sometimes with chopped clams instead of giblets) is placed at the center on top of a seaweed bed. Potatoes, onions, bockwursts, fish, and chicken go in a circle around the dressing. Soft-shell clams are placed in the next circle, with their juice adding to the flavor of everything else. Brown bread is next, then the corn, and finally, in the outermost circle, lobsters. A medium-size onion placed at the very edge acts as a tester. Another layer of seaweed follows, and then the entire bake is covered with a heavy tarpaulin and the edges sealed with rocks, sand, and water. In about an hour and twenty minutes–and if the onion at the edge is well cooked–come and get it!

“Rhode Island Clam Bake,” by Margery Hall, May 1962

Tags: ,

Bring New England Home

Get a 1 year of Yankee Magazine for only $10!

In this issue: 

  • 80 Gifts New England Gave to America
  • 7 Scenic Wonders of Fall
  • The Mother of Good Cooking: Fannie Farmer

Subscribe Today

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

< Prev

Red Sox Caramel Corn Treats

Red Sox Caramel Corn TreatsIf you can't make it to Fenway on Friday to celebrate the park's 100th anniversary, ...

Related Articles

Next >

Homemade Birthday Cakes | Best Cook

This cake is light and sweet, the icing irresistible. For her son Harold's first birthday, Esther Foskett found a recipe in an old Farm ...

Related Articles