Anyone can prepare a clambake with a pit fire and the steam baker described here. The “bake” can be built with lumberyard materials to specifications.
The first step is to nail together four square frames. Then nail a 1-by-six-inch block inside each corner, protruding 1 inch below the bottom of the box, to keep the box from slipping. Next, staple 1/2 –inch galvanized wire mesh in the bottom of each box, high enough so that the wire does not sag. Now fold a 56-inch-square piece of sheet aluminium upward 5 inches along each side, and crimp the corners together tightly so it will hold water. Finally, cut out a 24-inch-square marine plywood lid, attaching a handle to the top and nailing cleats along the undersides to keep the lid from slipping. For cooking, layer the bottom of each box with rockweed. Then fill the boxes with food and pour 2 inches of water in the pan. Build a fire in a pit lined with stones; stack the boxes in the pan over the fire and cover with canvas. Keep the water at a boil so there will be plenty of steam to cook the food. I suggest arranging the food as shown at right, with the clams on top-in contrast with the old-fashioned clambake. When the clams pop open, you can eat them as the first course and give the slower food a few more minutes.
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