Recipe courtesy of Anthony Ambrose
Save Recipe Print
Yield:
10-15 servings
Level:
Easy

Ingredients

Directions

Special equipment: 30 inches high x 15 inches tall wash tin 30 round stone ( baseball size) 10 pounds rockweed (seaweed ) 2 pie tins

The ingredients listed are suggested. Feel free to use whatever ingredients your party likes and has available. This technique is for an indoor clambake. Optimally, a clambake is held on the beach in a rock lined sand pit in which a fire has been going for hours and the red embers have heated the rocks to over 400 degrees. Placing the large wash tin on a few lit burners on the stovetop can create a similar effect. Place rocks down first. Let heat for 15 minutes. Once rocks are hot, place seaweed on rocks then begin to insert the clams. Place one pie tin above the clams. Place leeks and butter in the tin, cover with the second tin. Continue adding rest of ingredients. Pour 2 gallons of fresh water (or sea water if possible) over entire tub. Cover tightly and let steam and cook for at least 20 minutes. When eggs on top have become hard-boiled, the rest of ingredients should be cooked as well. Plate and eat.

My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

IDEAS YOU'LL LOVE

Clam Bake

Recipe courtesy of Michael Symon

Baked Clams

Recipe courtesy of Fresco by Scotto Restaurant

Baked Clams Oreganate

Recipe courtesy of Rao's

Clam Bake Stoup

Recipe courtesy of Rachael Ray

Clam Bake on the Beach

Recipe courtesy of Tyler Florence

Baked Clams Oreganata

Recipe courtesy of Gourmet Magazine

Beer Clam Bake

Baked Clams Oreganata

Recipe courtesy of Anne Burrell

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories