Dartmouth Fire District 2 held its annual clambake on Sept. 25 as 200 packed the Russell Mills Village fire station for the longtime tradition.

The meal featured heaps of clams, along with corn, sweet potatoes, fish, sausage, and linguica — all staples of the annual lunch which dates back to the 1960s.

Crews arrived between 6 and 7 a.m. to prepare for the clambake, although interim chief Greg Edgcomb opted to show his leadership by getting to the station at 5:30. 

“I drove by just after six and saw Greg in the corner,” said Prudential Committee Member Ralph Medeiros. “They were all here early.”

Edgcomb said that the members of the Russells Mills Engine Company had to cook up 12 bushels of clams, all done in plywood “coffins” custom made for the station over a bed of rockweed.

“It’s an obscene amount of food,” Edgcomb said with a laugh.

Once it came time to serve, firefighters began to distribute with speed and efficiency to ensure all 200 guests were fed, with pairs of runners going out. While it can be hectic, seasoned clam runner David Breault said it was nothing.

“I’ve been doing this for 40 years now,” he said.

As Edgcomb put it, things are a “well-oiled machine” at the station, especially on clambake day.

“We’ve got it down to a science here,” he said.

Along with the meal, guests could also place bids on raffle items, which included toy fire trucks, Boston sports-themed cornhole sets, and live lobsters.

All money raised from the clambake goes toward scholarships, Toys for Tots, the Shriners burn centers, tools and equipment for the department, and the Providence Canteen, an organization that provides refreshments to those fighting fires.