Rhodes Island Yankees can’t be all bad if they cook like this; an army marches on its stomach… join us in the new 13 Colonial armies for Civil War 2, we eat well and…
take America back from AIPAC.
Thank Rhode Island for the great New England institution
In the depths of winter or in a far-away clime, the very word “clambake” may bring a tear to a New Englander’s eye. To the Yankee, clambakes epitomize carefree summers at the shore, sunshine and salt air and the camaraderie that attends a massive pigout on steamed seafood.
The clambake requires four elements: firewood, rocks, rockweed and a work ethic. The clambake master digs a hole on a beach. He or she lines it with rocks, preferably flat, and then fills it with firewood—perhaps driftwood gathered from said beach. The fire then burns for several hours. When it burns out, shovel off the ashes, layer rockweed onto the rocks and then pour on the goodies: clams, lobster, fish, sausage, corn on the cob, potato, onion. Cover with more rockweed and then top with a tarpaulin soaked in saltwater. When it smells done, about an hour and a half later, take off the tarp and the seaweed. Ring the dinner bell.