Food Network: Clam Bake on the Beach

	Print 3x5 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 3x5 recipe card to your personal collection.

Clam Bake on the Beach
Recipe courtesy Tyler Florence

Ingredients
2 sticks (1/2 pound) unsalted butter, softened
1/2 cup grated Parmesan, plus more for garnish
1/2 cup finely chopped mixed herbs, such as parsley, chives, and thyme
Kosher salt and freshly ground black pepper
4 pounds creamer potatoes
8 ears corn
4 pounds kielbasa, cut into pieces
8 dozen hard-shell clams, such as cherrystone or littleneck

Directions
Dig a shallow pit in the sand and line it with large

stones. Pile wood on top of the coals. Burn the wood for 1 to 2 hours until the
rocks are red hot; rake off the ashes. Set 1 cinder block on each corner of the
pit to form the base; lay a barbecue grate on top to make a table.

While the stones are heating prepare the herb butter: Mix the butter with the
cheese and herbs; season it with salt and pepper. Refrigerate until ready to
use.

Place a thick layer of seaweed on the grate. Place a layer of potatoes on the rack
and cover them with a thin layer of seaweed. Put the corn on next and then another
thin layer of seaweed. Now put on the kielbasa and top it with a thin layer of
seaweed. Next mound the clams on top and cover with a thick layer of seaweed.
Cover the entire bake with burlap or a tarp soaked in sea water. Keep the tarp wet
by pouring sea water over the top if needed. Cook until the clams open and the

potatoes are tender, about 1 hour.

Pull the husks back from the corn and remove the silk. Brush generously with the
herb butter and garnish with grated Parmesan.