How to Make a Clambake - Tremont Style

You rent a steamer like this one that is heated by propane gas.  The roar of the burning is quite loud. We need to consider placing the steamer far away from the music and conversations next year... except that the smell of the bake is SO good.

In the bottom of the steamer goes the clams, water, and a bag of celery, onions and carrots to flavor the broth.

                                           Next goes the seasoned chicken with lots of butter.

After about an hour or so, the chicken is removed to cool.

About this time, you bag the mussels to steam.  Here are Katie  and Kevin doing their part. Just when you think you are going to die from hunger, the first course is ready..... steamed mussels with melted butter and hot clam broth.

Next you add sweet potatoes and corn.

Here is Ian describing the garage-cleaning that preceded this day's event.

Joy, Katie, Kevin and Grandma. Is the broth ready yet?

Patty is getting ready to brush on the secret glaze before browning the chicken.

Three grills were fired up for the task.

No, that's not a lamp on fire - it's Ian's cool paper light sculpture illuminating the serving table.

Dinner is served!

What a perfect use of Ian's 3-car garage! The shiny shape in the background is actually Ian's canoe hanging on the wall.  This was the second annual Tremont Clambake. We hope there are many more to come. Thank you again for cooking, Kevin.