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. 

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.

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, 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.