NEW ENGLAND CLAM BAKE

See how red the shells turn after the lobsters are boiled? This is a classic Maine lobster presentation. A New England Clam Bake has its regimen, too. If I remember correctly, the following is de rigueur.

* build an open fire preferrably from dry drift wood
* use a clean oil drum that is not rusty as cooking utensil to steam
* pick up sea weed next to the shore, ones that are under water, for layering
* lobsters on first, after the first thick layer of seaweed
* next comes the corn-on-the-cob, plus another layer of seaweed
* the clams are always at the top
* Cherrystones only and never Little Necks ... please
* lots of drawn butter, possibly lemon wedges, nothing else

When it is time we sit on the rough shores, by the rocks, and around the drum so we can sniff the intoxicating aroma of salty sea water, seaweeds, and steamed shellfish. We use our hands, through and through, no need for utensils. All shells are to be thrown right back into the sea, seagulls from above and crabs from below will take care of the rest. No napkins either, we wash our hands, our mouths with sea water ... in total bliss complete with a huge grin, totally gratified taste buds and a distended tummy.

I miss all of this so very, very much!