Quote
contessa said:
Hmm....in all the New England Clam Bakes I've been involved with there was nothing raw involved. It's Lobster/clams/potatoes/onions/corn/and possibly a sausage ie: kielbasa/linguica or other type. But, never anything raw. We used to build a pit on the beach w/charcoal, rocks, seaweed and a tarp over to steam. Those were the days!! Nothing has tasted that great since. Glad I have the memories.
Could that be a regional thingy??



<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa


Memories- you say Contessa--try this one-- when I was a teenager (yes I really was one once) my family cooked lobsters for dinner - a real treat back then-- the only pot big enough that we had was the pressure cooker-- while the lobs were steaming-- the lid rotated just enough to hook under the flange---when my Dad removed the lid- the lobs literally hit the ceiling from the pressure-- Mom and Dad got boiling water on them-- of course back then-- the cure for a burn was vinegar--- did you ever have a lobster dinner-when all you could smell was vinegar??? chbpod