Clam Bake on the Beach
- 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
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.
My Private Notes
Show:
Food 911
Episode:
Big Surf Clambake
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