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1
Rinse the clams well, then soak in fresh water for 30 minutes.
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2
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.
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3
Wrap very tightly with a double layer of foil making sure there are no holes in foil (essentially making a pressure cooker).
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4
Cover the foil pack with additional seaweed.
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5
Light a wood fire.
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6
Cook over fire for 30 minutes.
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7
Carefully open the foil wrap and take out the corn and lobsters so you can reach the potatoes and clams.
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8
Separate onto individual serving dishes.
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9
Serve with your favorite Garden Salad, Cornbread, and Blueberry Cake.
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10
6 cups all-purpose flour
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11
6 cups cornmeal
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12
1 cup sugar
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13
7 tablespoons baking powder
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14
6 eggs
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15
6 cups milk
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16
1 1/2 cups vegetable oil
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17
12 eggs, separated
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18
6 cups sugar
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19
3 cups shortening
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20
2 tablespoons vanilla extract
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21
1 teaspoon salt
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22
9 cups flour, plus additional for flouring blueberries and cake pan
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23
2 tablespoons baking powder
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24
2 cups milk
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25
6 cups blueberries
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26
Butter, for greasing pan
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27
Preheat oven to 350 degrees F.
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28
Beat the egg whites; set aside.
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29
Mix the egg yolks with sugar, shortening, vanilla, and salt.
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30
In a separate bowl mix the 9 cups of flour and the baking powder.
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31
Mix the flour mixture with the egg mixture, slowly adding the milk.
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32
Fold in the egg whites.
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33
Flour the blueberries and then fold them into the cake batter.
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34
Butter and flour 2 (12 by 18 by 1-inch) baking pan.
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35
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.
