Fire department steamed

SHARON — There were raw clams, steamed clams, shaved steak, sausage and peppers and more at the Sharon Fire Department’s third annual clambake on Sunday afternoon. The weather cooperated, more or less (at least it wasn’t snowing — yet). And everyone was all smiles, even Jeff Jordan who proudly waved around a hand wrapped in layer upon layer of white gauze.

“I cut myself with a knife opening a clam,� he announced with a grin and a laugh.

And yes, in case you’re wondering, he did in fact eat the clam that had caused his injury, thereby showing the offending mollusk who’s boss.

Fire department volunteers picked up the clams on Saturday afternoon from a vendor in Torrington. The raw clams were spread out in large tanks full of ice. Several people (mostly men) were spread out around the tanks, cutting open clams with short, sharp knives that they’d either brought with them or that were provided by the fire department.

Outside, a large wood fire heated up a tank full of water. Mesh bags full of clams were dropped in, steamed and then fished out with hooks.

The clam bake was organized by Captain Bobby Carberry and is a prelude to the more formal fire department fundraiser scheduled for later this month; April in Paris is a gala dinner dance at Sharon Center School planned for April 25. Food will be provided by Lee Kennedy (of Jam Foods on Calkinstown Road). Marilyn Hock is in charge of transforming the school gym and cafeteria into Paris in the springtime, and music will be provided by the Scott Heth Quintet (Country Spice is the musical entertainment during the cocktail hour).

Eight local artists have donated work for a raffle. Tickets for the raffle and the gala are available from fire company members and at Town Hall, the Sharon Pharmacy and the Sharon Package Store. Call 860-364-5254 for more information.

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