Thirty-eight bushels of clams. One hundred-fifty pounds of butter. Thirteen hundred pounds of vegetables.

That’s how much food it took to feed the 550 people who attended this year’s annual Redmen Hall clambake, held on Sunday, Aug. 5.

“It’s a lot of work, but totally worth it,” said Steve Curry, who helped manage this year’s bake.

Hot and humid, the weather had members sweating as they ran chowder out to tables just before 2 p.m. Soon after, canvas tarps covering the main course were pulled back as steam from seaweed billowed out. All of the food was prepared the old-fashioned way, on top of a coal bed, with smoldering seaweed heaped around.

Volunteers then ran trays of clams, sweet potatoes and corn to rows and rows of picnic tables.

Redmen member Jeff Reed noted the Hall hosts several events throughout the year for charity, but the clambake is the only one where the proceeds go directly to the Redmen.

“This is how we sustain ourselves for the year,” said Reed. “We try to make the food good, create a fun day and hopefully people come back next year.”