French Chef Pierre Franey and N.Y. Times Food critic Craig Claiborne, plus assorted culinary colleagues Hughes Franey, Jean Vergnes, and Jacques Pepin, produce an authentic American clambake — with a few Gallic touches — on the beach outside Franey’s house at East Hampton, Long Island, N.Y. Scenes include: Gathering clams, digging the pit, making the bed of stones, gathering wood for the fire, raking seaweed, shucking corn, wrapping food in cheesecloth, sifting sand, raking off burned logs, sealing pit with seaweed, slicing cooked lobsters, putting food on trays, guests taking food. The menu includes French sausage, the dessert is watermelon. The crowd seen enjoying this banquet included about twenty neighbors and friends, children and dogs, and Howard Johnson, owner of the restaurant chain which was soon to be Franey’s employer.