How to Set Up a Clambake

Nothing says summer like a clambake on the beach. Tyler loads his up with layers of potatoes, corn, juicy kielbasa and buttery littleneck clams. Don’t forget the seaweed layers, which impart full, briny flavor. You can gather the seaweed the old-fashioned way, by walking down to the shoreline, or head to the nearest fishmonger.

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Clambake on the Beach

Summer is clambake season, and there's no better way to enjoy the steamy, smoky, salty aromas and flavors than to prepare and host an authentic bake right on the beach. Follow Tyler's instructions for a seaside feast made easy. The key to sea-soaked flavor? Layering fresh seaweed over potatoes, corn, kielbasa and clams, set over a charcoal fire. 

Get the Recipe: Clam Bake on the Beach

Dig a Fire Pit

Start by digging a shallow pit in the sand and lining 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.

Set Up a Grill

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.

Start Layering

Place a thick layer of seaweed on the grate, followed by a layer of potatoes. Adding the ingredients in the right order is the secret to this recipe's success; the ones that take longest to cook go on first. 

Add More Seaweed

Cover the potatoes with a thin layer of seaweed. 

Add Corn

Place the corn on next, and cover it with another thin layer of seaweed. 

Add Kielbasa

Now add a layer of kielbasa and top it with a thin layer of seaweed. 

Add Clams

Next, mound the clams on top and cover everything with a thick layer of seaweed. 

Keep Adding Seawater

Cover the entire bake with burlap or a tarp soaked in seawater. Keep the tarp wet by pouring seawater over the top if needed. Cook until the clams open and the potatoes are tender, about 1 hour.

Set Your Table

After a little over 3 hours, the bake should be ready. In the meantime, start setting up for the seaside spread. When serving, set the corn aside in a separate bowl. Remove the husks and silk from the cobs, then brush generously with the herb butter and garnish with grated Parmesan.

A Perfect Summer Spread

Put the clams, potatoes and kielbasa in a large pan or platter for easy serving. Invite everyone to roll up their sleeves and dig in!

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