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Greystone Clambake Traditional clambake as produced by Howard, Orin and Amos and Clara, Francis and Marjorie chicken quarters, 1 per person pork sausage, 1 per person white potato, 1 per person plus 1 extra sweet potato, 1 per person sweet corn on the cob, 1 per person cheese cloth clams, small, enough for everyone Cut the cheese cloth, using 3 layers at a time, into squares, appoximately 15" on a side. On each square place a chicken quarter skin side down. Arrange on top of or around the chicken a sausage, white and sweet potato, and ear of corn, 1 each on each square. Close each bake by drawing up two opposite corners and tying them into a one-loop bow. Do the same with the other two corners. Fill the lowest section of the steamer with water (this will end up being broth) and bring it to a boil. In the top section of the steamer put the bakes first with the well-scrubbed clams loose on top. Cover them with a thick layer of corn husks (no silk) with the extra potato buried in the middle. Cover the steamer with its lid. After an hour, test the buried potato with a knife or fork. If it is done, everything else will be. Remove the bakes and serve, one per person. Remove the clams, discarding any that are unopened, and serve in large serving dishes. Provide some place to put the shells and the cheese cloth. Draw off the broth in the bottom of the steamer and serve in cups. Provide melted butter for the clams. The clam bake, originally held around Labor Day, always included sliced fresh field tomatoes, fresh picked sweet corn and potatoes, and fresh peaches provided by the Southern Flints. I imagine there were rolls although I don't remember them. And of course, then as now, Mother Flint's Ice Cream. Further notes: This is the traditional clam bake and produces chicken which is steamed rather than baked or barbecued, admittedly an acquired taste. However, the bakes make a critical contribution to the broth. Without the chicken and sausage fat and flavor the broth isn't very good because the clam juice alone is just diluted, slightly clam-flavored water. Traditionally, those scrubbing the clams would offer some raw - with or without cocktail sauce - as a preliminary treat. The clam steamer was (and still is) a big and square metal box with two sections - big enough for more than 20 people - and is used on the outside fireplace over a wood fire. After the clam bake, or nowadays, the baked ham and salads, the annual meeting is held while the associate members (non-Flints and guests) adjourn to the Falls for a swim. Finally there is a group picture-taking event (something of a challenge) and a general signing of the guest book. This has been going on now for more than 80 years and is always fun, no matter what the food. |
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