Ingredients

• 1/2 bushel clams
• Seaweed, for wrapping
• 35 whole potatoes of similar size
• 10 onions, whole
• 35 fresh lobsters, elastic removed from claws
• 35 ears corn, husks on
• Garden Salad
• Cornbread, recipe follows
• Blueberry Cake, recipe follows
• 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

Instructions

1. 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.
2. 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.