CorporationActive
[CLAMB] Clambaked Industries
1 membersTax 0%Founded in 2016
CEOCadmus DragonstoneIndependent- Kills
- 0
- +0 in the last 90 days
- Losses
- 5
- +0 in the last 90 days
- Efficiency
- ISK Efficiency 0%
- ISK destroyed
- 0
- +0 in the last 90 days
- Activity
- Inactive
- 0 kills/day · last 90 days
Combat Record
Career-long numbers from eve-kill
Combat
- Kills
- 0
- Losses
- 5
- Danger Ratio
- 100%
- Final Blows
- 0
- Points
- 0
ISK
- Destroyed
- 0
- Lost
- 2.65B
- Balance
- -2.65B
- ISK Efficiency
- 0%
Solo
- Solo Kills
- 0
- Solo Ratio
- 0%
- Avg Kills/Day
- —
Other
- NPC Losses
- 0
- NPC Loss Ratio
- 0%
- Activity
- Inactive
Activity
What the corporation flies, where it fights, latest kills and losses
Most Valuable
The priciest kills in the window
Matchups
Who they kill, who kills them, what they lose
Last 90d
Killed
Killed By
Hulls LostLosses broken down by hull class.
Battles
Engagements in the selected window, from our own killmail archive
Description
A typical clam bake (or clambake) begins with gathering seaweed (traditionally rockweed – Ascophyllum nodosum) at the shoreline; seaweed is an important adjunct to cooking the food. To keep the seaweed fresh, it is necessary to have a container large enough to hold both the seaweed and a fair amount of sea water.
Clam bake from Philadelphia
Also important are several round medium-sized stones, or sometimes cannonballs, which are heated in the fire and used to re-radiate heat during the cooking process.
Lastly, like most other methods of steaming, a cover is necessary to allow the trapped heat and steam to thoroughly cook the food. Canvas tarps or potato sacks soaked in sea water are often used for this purpose.
Once the stones and seaweed have been collected, a fire pit is prepared. Some prefer to simply start a fire within the pit, while others line the edges with flat stones to provide support for a metal grill on which the stones may be placed.
The stones used for cooking are then placed in the center of the pit and a wood fire is started, although the exact method of heating the stones varies. The fire must burn until the stones are glowing hot. Care must be taken to ensure that the fire will burn out shortly after this optimal cooking temperature is achieved. The ashes are then swept off the stones and raked between them to form an insulating "bed." A layer of wet seaweed is placed over the stones, followed by traditional regional foods such as steamers, mussels, quahogs, and lobsters. Side dishes usually include, corn on the cob, carrots, and onions. Alternating layers of seaweed and food are piled on top and the entire mound is covered with canvas that has been drenched in water to seal in the heat and prevent the canvas from burning. The food is allowed to steam for several hours.
Since many locales outlaw building fires on beaches, and in order to accommodate the dish in homes or backyards, this dish is often prepared in a large pot. This is known as a New England Clam Boil. Some caterers specialize in clam bakes on the beach.
Clam bake from Philadelphia
Also important are several round medium-sized stones, or sometimes cannonballs, which are heated in the fire and used to re-radiate heat during the cooking process.
Lastly, like most other methods of steaming, a cover is necessary to allow the trapped heat and steam to thoroughly cook the food. Canvas tarps or potato sacks soaked in sea water are often used for this purpose.
Once the stones and seaweed have been collected, a fire pit is prepared. Some prefer to simply start a fire within the pit, while others line the edges with flat stones to provide support for a metal grill on which the stones may be placed.
The stones used for cooking are then placed in the center of the pit and a wood fire is started, although the exact method of heating the stones varies. The fire must burn until the stones are glowing hot. Care must be taken to ensure that the fire will burn out shortly after this optimal cooking temperature is achieved. The ashes are then swept off the stones and raked between them to form an insulating "bed." A layer of wet seaweed is placed over the stones, followed by traditional regional foods such as steamers, mussels, quahogs, and lobsters. Side dishes usually include, corn on the cob, carrots, and onions. Alternating layers of seaweed and food are piled on top and the entire mound is covered with canvas that has been drenched in water to seal in the heat and prevent the canvas from burning. The food is allowed to steam for several hours.
Since many locales outlaw building fires on beaches, and in order to accommodate the dish in homes or backyards, this dish is often prepared in a large pot. This is known as a New England Clam Boil. Some caterers specialize in clam bakes on the beach.