Annual clambake combines good times with good cause

Ray Zukowski, left, and one of the clambake professionals prepare the seafood for cooking at the Jane Lloyd Fund annual clambake Saturday, July 27.

Patrick L. Sullivan

Annual clambake combines good times with good cause

SALISBURY — The Jane Lloyd Fund annual clambake went off smoothly Saturday, July 27.

Some 30 volunteers showed up the evening before to set up the tents and tables.

The clambake professionals from Turners Falls Schuetzen Verein in Gill, Massachusetts, led by the towering Ray Zukowski, were a little behind schedule on getting the fire lit, so a reporter whiled away the time by wandering around and learning things such as:

This year the potatoes were cooked at the Lakeville Hose Company firehouse kitchen.

The secret of shucking corn that is going to be cooked in the husk (as opposed to boiled) is to get rid of the cornsilk and the first couple of layers of husk, but no more.

Ed Thorney has a harmonica for every musical key except F-sharp major.

There is apparently no such thing as too much butter in clam chowder.

The band got started with Dave Mason’s “Feelin’ Alright?” and Ken Barker applied the flame to the carefully constructed structure of 4 x 6 inch lengths of wood with flat boards inside to hold rocks. Shredded cardboard boxes are the kindling. The boards burn and leave a pile of hot granite rocks inside the remains of the structure.

Once the fire burns down, the smoking 4 x 6s are dragged away, and the food phase begins. The first layer over the hot rocks is wet corn husks, followed by big clumps of seaweed. Wood crates containing lobsters and clams are added, along with wet burlap bags of corn. Wet, heavy tarps are pulled across the whole thing, and everybody grabs a refreshing beverage and waits.

The Salisbury-Sharon Transfer Station had receptacles on hand at the clambake to separate food scraps from the regular garbage.

Transfer station manager Brian Bartram reported that “422.4 pounds of lobster and clam shells, corn cobs, etc. were collected and diverted from the garbage,” adding “the volume of the diverted food waste was about 160 gallons, or almost 0.8 cubic yards.”

Bartram thanked everyone for cooperating and in particular Barbara Bettigole, Karen Lundeen and Tanya Tedder for heading up the effort

The clambake is an annual tradition, now in its 17th year.

Jane Lloyd of Salisbury died of cancer in 2005. The Jane Lloyd Fund was established by her family to help families who are struggling financially with the costs of cancer treatment. It is an endowed fund within the Berkshire Taconic Community Foundation.

Latest News

From research to recognition: Student project honors pioneering Black landowner

Cornwall Consolidated School seventh graders Skylar Brown, Izabella Coppola, Halley Villa, Willow Berry, Claire Barbosa, Willa Lesch, Vivianne DiRocco and Franco Aburto presented a group research project on the life of Naomi Freeman Wednesday, April 23. In attendance were U.S. Rep. Jahana Hayes, D-Conn., John Mills, president of Alex Breanne Corporation, Cornwall First Selectman Gordon Ridgway, Cornwall Selectman Jennifer Markow and CCS social studies teacher Will Vincent.

Photo by Riley Klein

CORNWALL — “In Cornwall you have made the decision that everyone here matters and everyone’s story is important,” said U.S. Rep. Jahana Hayes, D-Waterbury, to the seventh grade class at Cornwall Consolidated School April 23.

Hayes was in attendance to celebrate history on Wednesday as the CCS students presented their group research project on the life of Naomi Cain Freeman, the first Black female landowner in Cornwall.

Keep ReadingShow less
Legal Notices - April 24, 2025

Town of Salisbury

Board of Finance

Keep ReadingShow less
Classifieds - April 24, 2025

Help Wanted

Experienced horse equestrian: to train three-year-old white Persian Mare for trail riding. 860-67-0499.

Help wanted: Small Angus Farm seeks reliable help for cattle and horses. Duties include feeding, fence repair, machine repair. Will train the right person. 860-671-0499.

Keep ReadingShow less