Guests could order a traditional
clambake — clams served with
bags of corn, onions, red and
sweet potatoes, sausage, a hot
dog and a foil haddock pack — or
a lobster and clam combo. About
a dozen volunteers assembled
185 bags in total. Both included a
bowl of clam chowder, fixings
and watermelon for dessert. �
Want to build your
own clambake in the
backyard or at the beach?
Visit RIMonthly.com/familyclambake/
for bakemaster
Jeff LaValley’s top tips.
RHODE ISLAND MONTHLY l SEPTEMBER 2020 65