- Clambake
- An authentic clambake begins with a deep pit in which a fire
has burned down to coals. On top of these coals, layer seaweed still full of the sea. Between
seaweed layers, put clams, lobsters, corn on the cob, even fish.
The food is steamed by the moisture in the kelp, so the meal is
saturated with brisk air and black ocean. Of course, a deep
pot can accomplish a pale but flavorful imitation. A mountain of
corn bread is never too far away.
- Indian Pudding
- Much like steamed brown bread, Indian pudding begins with corn meal
and molasses, to which are added milk, butter, and spices. The
whole is baked until it becomes a rich, brown pudding.
- New England Boiled Dinner
- A fatty corned beef brisket is boiled in water with cabbage,
potatoes, and any number of vegetables -- perhaps corn or beans, carrots or
celery. The liquid is drained, and the meal is served on a great platter
in unadorned glory. A little sharp mustard or vinegar may be offered as a
condiment.
- Steamed Brown Bread
- This is a soda bread that combines corn and other flours,
such as rye or graham, with buttermilk and molasses. The batter
is steamed in large cans or loaf pans on the stove-top.
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