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Clam Boil
For 12 people you will need:

10 quarts steamer clams
10 red potatoes, quartered
18 boiling onions
12 ears corn
12 linguica sausage links
12 frankfurters
12 Italian sausage links
2 teaspoons red pepper flakes
2 garlic cloves, minced
4 cups water
2 cans beer
1 1/4 pounds butter
12 Portuguese rolls
1 Boston brown bread, canned
2 pounds coleslaw
2 blueberry pies
1/2 watermelon

Buy soaked and washed steamer, or soft-shelled, clams [Mya arenaria]
as soon as possible before the boil; buy a few more if you think
people will eat a lot of clams (it is better not to have steamed
clams left over, but they can be shucked, put in the refrigerator
and eaten as chowder or fried the next day). Tie the clams into
four cheesecloth bags, and keep cool.

Quarter the potatoes; leave the skins on. Blanch the onions in
boiling water for five minutes to make removing the skins easier.
Cut a deep cross in the root ends. Steam the potatoes and onions
together for 25 minutes before-hand. Divide between two platters
and keep warm, covered with foil, in the oven.

Boil the sausages before-hand. Divide equally between two foil
packages, and keep warm in the oven with the platters of potatoes
and onions. At serving time arrange the sausages over the
potatoes-and-onions.

Shuck the corn, cutting each ear in half.

The Portuguese rolls will serve very well as hot-dog rolls for the
sausages. Cut each roll in half, and split each half part-way
through. Divide between two serving platters.

Warm the can of brown bread in the sun. Remove from the can and
slice into half-moons. Divide between two serving plates.

Melt the butter in a double boiler to keep it warm. At serving
time divide among about 8 small glass bowls and place them among
the places at the table.

Divide coleslaw between two bowls.

Prepare the steaming broth in two steamer pots (the kind with black
porcelain coating, hopefully with a lower boiler with a spigot--otherwise
you will need to have a colander at the bottom to keep the clams
out of the broth). Put into each pot: 2 cups water, 1 can beer,
1 teaspoon red pepper flakes, 1 minced clove of garlic. Divide
the bags of clams and the corn between the two pots and steam for
15 minutes. Divide the steamed clams among three serving bowls,
and the steamed corn between two platters. Empty the clam juice
into a tureen, and give each guest a paper coffee-cup with clam
juice.

Place everything (except the dessert and coffee for now) onto the
table where guests can easily reach. Have mustard, relish, pickles,
salt and pepper on the table. The proper way to eat a clam is to
remove it from the shell with the fingers, peel off the black skin
of the neck, dip into clam juice, then into melted butter, and
slurp. Remember to have two bowls for the used clamshells and
corncobs; empty them into the trash when needed. One generally
eats the clams and drains ones plate before eating the sausage,
potatoes, onions, corn, coleslaw, and brown bread, but the order
doesn't matter. Clear the table before serving the pies and
watermelon.

Drink beer, wine, soft drinks, or anything else people want with
the clam boil. Have coffee at the end.

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