Updated Wednesday, June 5th, 2002
In the bottom of the can put a limited amount of water depending on the amount of food and seaweed to be added above, usually 2 to 3 inches. Add 1 cup vinegar and several tablespoons of salt.
Next, place a 2-inch cake rack in the can, covered well with seaweed. This keeps the lobsters out of the water. Place the can over a robust fire to bring the water to a boil. Put the lobsters in, back side up, then alternate thin layers of seaweed with potatoes, hot dogs, eggs, corn, and finally clams. Cover tightly.
(The potatoes, hot dogs, eggs, and corn can be wrapped loosely in cheesecloth to make them easier to remove after cooking.) You can also use a wire basket made for the clams, which gives them freedom to open and lets you see more readily when they are open, which is your signal that the bake is done.
Cooking time varies, depending on the amount of food and seaweed, from 1-1/2 to 2 hours or until the clams open. Never pack the can so tightly with food and seaweed that you prevent the steam from permeating all layers. Be sure to maintain a healthy fire.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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