| Uncle Bill's Clam and Maine Lobster Bake |
My Uncle Bill Stone's famous family clam & Maine lobster bake. He could really turn out a clam bake. A Major in the Marine Corp during WWII and called back up for Korea, Uncle Bill settled down on Cape Cod married and raised a family of nine kids. Our families were all large, so the clambake had to be large too. Bill was a lobster man and a clam digger besides being the top selling insurance agent for Prudential Insurance. He came up with the most ingenious way of making a fool proof clambake. A word of advice if you are thinking of digging a hole in the beach and burning wood to make a clambake, DON'T DO IT! It will turn out to be a disaster with sand in everything. I have seen only one group that can pull it off right. They are the Mashpee Wampanoag Tribe on Cape Cod who each year have a giant clam and lobster bake that feeds hundreds. So take mine, Chief Earl Mills and Robert Mills advice "don't even think about it" between them they have done over 35 giant clam and lobster bakes. I have seen the recipe cooking times for this method on Wikipedia and other sites saying to cook for 3 hours. Robert Mills told me that it is one hour and can be 45 minutes. If you want to end up with mush; cook for three hours. I knew a friend that tried it on a beach on Long Island; they started late and it grew dark and they drank way too much. When it was time to open the pit ; they couldn't find it.
Here is how my Uncle Bill did it. He bought two brand new zinc coated garbage cans. These he set on a circle of concrete blocks and placed an entire bag of charcoal under the cans. First he put in sea weed and salt water. You can use clean rocks. Next came the potatoes and whole peeled onions. The lid went on and he waited until the potatoes had 20 minutes or so to finish. Next came the Kielbasa, frankfurters, clams, lobsters and corn. Depending on the Maine lobster size 12 to fifteen minutes later, all 40 or 50 of us were eating. It always came out great with the best flavor imaginable (the secret is the real hot dogs that add a great flavor. Afterwords all the trash went into the barrels and Bill took them to the dump. Easy Beans! It was the best of times. We all came away with our yearly dose of zinc and Maine lobster.
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We highly recommend that for your Maine lobster recipes to come out
perfectly tasty that you use only live, fresh, quality, Maine Lobster.
Nothing compares to the fresh live Maine lobster for taste and texture.
Frozen and canned lobster products really do not compare in quality and a
definite frozen or canning taste and texture is noticeable with frozen
and canned Maine lobster meat and products.
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