While not practiced in most of the 50 states, clambakes are one of the few cultural cuisines that can be labelled as being purely American. Clambakes are mostly popular in the New England states, followed closely by Northeast Ohio. They have also been catching on in the Pacific Northwest. And, while the menu and style of cooking differ between the New England state and Ohio, both can trace their clambake roots back to a Native American tribe.

The Wamponoag tribe that lived in the south-eastern Massachusetts, Rhode Island, Martha’s Vineyard, Nantucket, and the Elizabeth Islands used clambakes as part of their sacred celebrations. In fact, what is popularly known as the “New England Clambake” has changed very little since pre-European times. While clambakes can be enjoyed year round in these states, they are traditionally a summer fare.

The Ohio clambake can be traced back to just after the Revolutionary War. After the war, farmers who lost their farms and homes in Connecticut were offered inexpensive land in the Western Reserve and Fireland areas. Today, these areas are known as Northeast Ohio (which includes the city of Cleveland).

These transplanted farmers brought with them the tradition of clambakes. Clams, packed in ice, were brought in on overnight freight trains from New England. But, because this was a time before refrigerators, it was believed that clams were only safe to eat during months that ended in R. Despite the ability to get fresh clams year round, Ohio clambakes have remained an autumn tradition and are only organized in the months of September and October.

The style of cooking and the menu are vastly different between the New England clambake and the Ohio clambake. In the New England states, the food is baked in a pit dug in the sand. First seaweed and heating stones (called cannon balls) are gathered. Then a fire pit is dug. The stones are placed in the center of the pit with a wood fire started on top. The fire burns until the stones are glowing hot, then the ashes are swept off the stones and raked between in order to form an insulated bed.

A layer of wet seaweed is placed over the stones, then a layer of regional seafood such as clams, mussels, quahogs, and lobsters. On top of this is a layer of side dishes such as potatoes, corn on the cob, liguica sausages, carrots, and onions. These layers are alternated until the pit is filled and a mound is built. The entire mound is then covered in canvases that have been drenched in sea water to seal in the heat. The food steams for several hours in this fashion.

The Ohio clambake isn’t quite as elaborate, does not happen in the ground, and does not use seaweed. An Ohio clambake traditionally includes a dozen clams, half a chicken, one sweet potato, and one ear of corn per person. The clams, chicken, sweet potatoes, and corn are steamed together in a large pot outdoors, making it more of a “clamboil” than a “clambake.” Other side dishes are cooked separately. Ohioans also traditionally use clambakes as fundraising events for charities and local causes.

Regardless of whether you prefer the New England style or the Ohio style clambake, both are a delicious party venue that sings the praises of the Red, White, and Blue.

Labels: All American