FOOD FROM THE MOLLUSCA AND RADIATA. 427 



forbidden to fish them until a sufficient quantity has 

 been provided for the emperor's table. 



There is a large species of bivalve with a thin shell, 

 sought for by the negroes of Senegal, the flesh of which 

 is exceedingly good, when boiled and dressed properly, 

 and is even esteemed by Europeans. 



Clams. — Some species of razor fish (Solen ensis) as well 

 as Machcera patula, M. costata, &c., pass in the United 

 States under the name of razor clams, and the term 

 is commonly applied there to many edible bivalves. 



The Mactra soKda, and M. stuUorum, are used as food 

 by the common people about Dartmouth, and Venus 

 pullastra by the inhabitants of Devonshire. In North 

 America the various species of Mactra are called " hen 

 clams." 



The people of the United States use clams in a 

 variety of culinary preparations, the most popular of 

 which is undoubtedly a kind of soup especially 

 esteemed in Boston. In Rhode Island and Massa- 

 chusetts, clams serve as a pretext for f^tes of a very 

 peculiar kind called clam bakes. These, which take 

 place every year near Bristol, as well as in several other 

 localities of Rhode Island and Massachusetts, have 

 their origin in an old Indian custom. The aborigines of 

 these States were accustomed to assemble in great num- 

 bers every year for a feast, consisting of clams and green 

 corn (maize), cooked together with seaweeds. The modern 

 clam bake is an improvement on the old one. A cir- 

 cular hearth or bed is first made in the sand, with large 

 flat stones, upon which a fire is kept up until they are 

 red hot. A layer of seaweed is then placed upon them, 

 and on the seaweed a layer of clams about three 

 inches thick covered by more seaweed ; then follows a 

 layer of green corn in the husk, intermixed with 

 potatoes and other vegetables ; then a layer of poultry 

 cooked and seasoned; then more seaweed; then fish 

 and lobsters again covered by seaweed. This arrange- 

 ment is continued according to the number of persons 

 to take part in the feast, and when the pile is complete 



