Maine Lobsterbake - clams

Method

• Rinse the clams well, then soak in fresh water for 30 minutes.
• Layer all ingredients in a seaweed wrap in this order: clams, potatoes, and onions next to each other on the bottom, then lobsters on top of them, then corn as the highest layer.
• Wrap very tightly with a double layer of foil making sure there are no holes in foil (essentially making a pressure cooker).
• Cover the foil pack with additional seaweed.
• Light a wood fire.
• Cook over fire for 30 minutes.
• Carefully open the foil wrap and take out the corn and lobsters so you can reach the potatoes and clams.
• Separate onto individual serving dishes.
• Serve with your favorite Garden Salad, Cornbread, and Blueberry Cake.
• 6 cups all-purpose flour
• 6 cups cornmeal
• 1 cup sugar
• 7 tablespoons baking powder
• 6 eggs
• 6 cups milk
• 1 1/2 cups vegetable oil
• 12 eggs, separated
• 6 cups sugar
• 3 cups shortening
• 2 tablespoons vanilla extract
• 1 teaspoon salt
• 9 cups flour, plus additional for flouring blueberries and cake pan
• 2 tablespoons baking powder
• 2 cups milk
• 6 cups blueberries
• Butter, for greasing pan
• Preheat oven to 350 degrees F.
• Beat the egg whites; set aside.
• Mix the egg yolks with sugar, shortening, vanilla, and salt.
• In a separate bowl mix the 9 cups of flour and the baking powder.
• Mix the flour mixture with the egg mixture, slowly adding the milk.
• Fold in the egg whites.
• Flour the blueberries and then fold them into the cake batter.
• Butter and flour 2 (12 by 18 by 1-inch) baking pan.
• Pour the blueberry cake batter into the pans and bake for 40 minutes, or until a toothpick inserted into the cake comes out dry and the cake springs back when touched firmly.