Beach Blanket Clambake Recipes

CLAM BAKE ON THE BEACH

Steps:

• 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.

CLAMBAKE

Steps:

• Preheat your grill until it's fairly hot. Meanwhile, bring a large pot of salted water to a boil. Parboil the lobsters for just 3 minutes and then remove. To start the outdoor clambake, spread a thick layer of seaweed directly on the hot grill rack. The potatoes and corn go down first since they will take the longest to cook. Arrange the potatoes and corn on the seaweed in a single layer, then cover them with more seaweed. Put the lobsters on top, along with the kielbasa; cover with more seaweed. Spread the clams on top and cover with another layer of seaweed. Finally, set the oysters on the top, and blanket them with a thick layer of seaweed. As the seafood cooks, the juices will drip down and flavor the corn and potatoes. Cover the entire bake with a burlap bag that has been soaked in water; it traps in the seaweed steam and bakes the food. Cover the grill. Cook until the clams open and the lobsters are bright red, about 1 to 1 1/2 hours. Keep a bucket of water handy and check the burlap periodically to make sure it stays wet. Serve with lemon wedges and melted butter.