Clam Bake
Clam bakes trace back to Indigenous New England cooking traditions, historically cooked over hot stones in a pit dug into the sand near the shore.
A New England coastal tradition of clams, corn and potatoes steamed together, traditionally over hot stones — festive, communal summer cooking.
Ingredients
Method
Layer potatoes, sausages, corn and clams in a very large pot, separated by layers of seaweed or cabbage leaves.
Add a little water to the base, cover tightly, and steam over high heat for 35-45 minutes until the clams have opened and everything is cooked through.
Discard any clams that haven't opened.
Serve everything together with melted butter for dipping.
Layer the ingredients with the longest-cooking items at the bottom, closest to the heat, and delicate clams toward the top.
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