Clam Bake on the Beach

Name: Clam Bake on the Beach
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT3H20M0.000S
Yield: 6 to 8 servings
Cuisine: american
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

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Level: Intermediate
Total: 3 hr 20 min

Prep: 20 min
Inactive: 2 hr
Cook: 1 hr

Yield: 6 to 8 servings

Level: Intermediate
Total: 3 hr 20 min

Prep: 20 min
Inactive: 2 hr
Cook: 1 hr

Yield: 6 to 8 servings

Ingredients

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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.