Clambakes and crawfish boils

The clambake

A traditional New England clambake is cooked on the beach. A pit is dug and lined with stones, and a fire is burned on them. The embers are swept off, and wet seaweed is laid on the hot stones. Clams, lobsters, mussels, corn, potatoes and onions go on in layers with more seaweed, and a wet canvas covers everything while it steams. The method is commonly said to have been learned from Native peoples of the coast. Many people now use a large pot instead.

The crawfish boil

In south Louisiana, crawfish season runs from late winter into early summer, and the boil is the social event of spring. Live crawfish are purged, then boiled in a huge pot of water heavily seasoned with cayenne, salt, garlic, lemon and spice mix, along with small potatoes, corn and often smoked sausage. After soaking to take up the flavour, the whole batch is drained and poured down the middle of a table covered in newspaper. People stand and peel.

How it works

These are backyard and community events more than restaurant meals. Hosts cook in batches, and guests eat as each batch lands. There are no plates. To eat a crawfish, twist the tail from the head, peel the first ring or two of shell, pinch the end and pull out the meat. Many suck the juices from the head. The coastal shrimp boil of South Carolina, sometimes called Frogmore stew, uses shrimp, sausage, corn and potatoes in the same way.

How to do it

1. Wear clothes you do not mind staining.
2. Take a place at the table and pull a pile toward you.
3. Twist off the crawfish tail, peel the top of the shell, pinch and pull.
4. Eat the corn and potatoes. They hold most of the spice.
5. Throw shells in the bucket or the hole in the middle of the table.

Good manners

• Eat standing, side by side, and leave room at the table for others.
• Wash your hands well before touching your eyes.
• Bring drinks or a side. A boil is a group effort.

What is eaten

ClambakeShellfish and vegetables steamed over seaweed in a pit or large potAndouilleSmoked pork sausage with wine, onion and garlic, first made in FranceLobster rollLobster meat in a split roll, served warm with butter or cold with mayonnaiseClam chowderA hearty American soup with clams, potatoes, and regional twists

Also part of it, and being written: Crayfish as food, Steamed clams, Corn on the cob.

Sources and further reading

• Seafood boil on Wikipedia
• New Orleans and Company: Crawfish
• New England Historical Society