Clam Bake on the Beach
- Total:
- 3 hr 20 min
- Prep:
- 20 min
- Inactive:
- 2 hr
- Cook:
- 1 hr
- Yield:
- 6 to 8 servings
- Level:
- Intermediate
Ingredients
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.
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