- 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
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.