A 1947 clambake in Pembroke, Massachusetts. Photo by Boston Public Library
A traditional clambake begins by digging a pit in the sand of the beach where the clams are gathered. The pit is a product of centuries past: Native Americans did not have massive cooking pots, so they used the earth as their cooking vessel. The pit is then filled with seaweed, lined with hot rocks or stones that have been heated until white-hot over a wood fire. Next, live clams, mussels, and lobsters are added, and the pit is covered with more seaweed and some sand. Finally, a wet tarp of canvas or plastic is laid over all until the food is cooked.
Shore Catering has modernized the clambake for todays busy shore goers. Call us today at 732-920-3040 to book your Clambake.