A Clam bake is a feast and ceremony originating with the Native Americans of the Wampanoag tribe. Clambakes and the best recipes typically include lobster, mussels, clams, crab and quahogs, which are sometimes combined with sausage, corn on the cob, potatoes onions and other flavorful ingredients and then traditionally steamed over seaweed in a beach fire pit. A clam bake is a popular past time in the New England area.

Clambakes were popularized in the 1967 movie Clambake that starred Elvis Presley and Shelley Fabares.

1. Dig a shallow, hole in the ground or sand at least 10 inches deep and 3 feet squared. The more people you have the larger the hole.
2. Layer the bottom in the pit with a bed of rocks.
3. Add wood and start a fire over the entire surface of the pit on top of the rocks.
4. Test the rocks by dripping water on them, the water will sizzle and turn into steam instantly when ready. This process that takes about two hours.
5. When rocks are hot enough, remove all burning wood with a rake or hoe.
6. Dust all ashes from rocks with a live green tree branch.
7. Place a layer of wet seaweed over rocks about 6 inches deep. Make sure that all rocks are covered.
8. During this process work quickly to avoid loss of heat.
9. Layer clams on top of the seaweed.
10. Then a layer of lobsters.
11. Add remaining seafood of choice.
12. Then place any or all of the remaining ingredients of choice such as corn on the cob, hot dogs or sausages, sweet potatoes or regular potatoes.
13. Then layer with corn husks.
14. Cover the pit with a piece of canvas.
15. Keep covered between 1 to 2 hours.

1. Expert clambakers agree not to add seaweed on top of the bake.
2. Use small stones to keep the edges of the canvas down for the clam bake.
3. Make sure the canvas does not come in contact with the hot rocks.
4. Keep stones covered with seaweed to insure the canvas does not burn.