This steamer is gigantic.
The "flame-thrower" which sent the heat into the bottom to get the water boiling.
A tub of freshly-picked corn is ready.
So are lobsters packed in seaweed and ice:
Dave, a trained chef and previous owner of a restaurant called Crustaceons, made a huge pot of clam chowder.
The water is boiling. Into the pan goes a layer seaweed, then the lobsters, and more seaweed.
Add corn and more seaweed.
The clams go next.
More seaweed on top, put on the lid and wait patiently.
Meanwhile, someone cooked chicken quarters and sausage for those who don't like to eat lobster. Huh?
The clam chowder was ready and served as course #1. The best chowder I've ever had.
It's ready! Time to eat!
The lid of the steamer was used to collect the seaweed. It would go onto the fire.
At the bottom, beautiful cooked lobster.
Load up your plates: homemade macaroni and potato salad, corn on the cob still in the husk, clams, cornbread. A second plate just for the lobster. Italian cookies for dessert.
There was very little trash. Paper plates, napkins, clam shells, corn husks, lobster shells all went into the fire. Cans and bottles were recycled. Only plastic went into a trash barrel.
We can't thank Drew and Amy and their parents enough for inviting us to this clambake. I'm sure it will be a once-in-a-lifetime experience and one of the highlights of this bicycle tour.