Broiled Oysters
Are prepared as for frying, then dipped in melted butter, placed in a double gridiron, and cooked over live coals.
Scolloped Oysters
Are placed in a deep dish with butter and bread-crumbs, or pounded crackers well seasoned and baked.
Clam-Bake
The only proper mode of baking clams was discovered by the aborigines, and was invariably practised by them on their yearly visitations to the sea; the clams are placed on a flat rock side by side, with their sharp edges down and the valves up, and when so arranged in sufficient numbers, are kept in their places by a surrounding circle of stones. A large fire is built over them and allowed to burn for about twenty minutes, when it is cleared away and the clams are extracted from the ashes, overflowing with juiciness and steaming with aroma. Burnt fingers and lips add to the pleasures of an Indian clam-bake. The best sauce is pepper-vinegar.