Saturday was my family clambake at my Mom's on the shore of Lake Ontario in New York. There were about 30+ people in attendance and a great time was had. Some folks recently asked me how the clams are cooked so I decided to do a little photo "how to" posting. We were lucky enough to find a vendor selling clams already washed and bagged. This saved a couple hours of work on Saturday morning. Normally Mom heads to the public market around 6:00 AM to buy clams on clambake day. Then we gather to rinse them, count and bag them. But thankfully we didn't have to do that this year.
Here is a picture of how they came to us. NICE! The clam steamers.
The propane tank is connected to the burners on which the steamers sit to steam cook the clams. Check out the flame on that burner!
You can also see the water in the base to be heated to steam the clams. I believe the 80 dozen clams were put on around 12:30 to and by 4:30 they were ready to eat!
The clams are ready when they open up..... This is my Mom putting the 2 pounds of butter on to melt for clam dipping.