What was once a Native American tradition of cooking clams and lobsters in sand pits dating back 2000 years is nowadays a popular New England dish consisting of lobsters, mussels, crabs, and clams steamed in sand pits over several layers of seaweed.

The tradition of digging up sand pits stems from the Natives, who did not own any cooking pots, so earth was used as a cooking vessel instead. As the dish evolved over the years, people have started to add vegetables such as corn, onions, and carrots into it.

By the end of the 19th century, clambake became a unique American tradition, and is now typically prepared at festive events throughout New England. It is an activity that lasts all day, but yields favorable results that act as a reminder of ancestry, humility, and the connection between the sea and the earth.