Clam Bake On The Beach Recipes

BEACH BLANKET CLAMBAKE

Steps:

• Dig a shallow pit in the sand and line with large stones. Gather driftwood from the beach and pile on top of the coals. Create a bonfire by burning the wood for 1 to 2 hours until the rocks are red hot. Rack off the ashes. Set 1 cinder block on each corner of the pit to form the base. Lay a barbecue grate (or a piece of steel) on top to make a table. Gather seaweed from the beach and place a thick layer on the metal.
• Place the potatoes and corn on the rack, then cover with a thin layer of seaweed. Mound the lobster tails, claws and kielbasa evenly on top, then cover with another thin layer of seaweed. Set the clams and flounder on top and cover with another layer of seaweed. Finally, set the oysters on top, then cover with a thick layer of seaweed. The juice from the seafood will drip down and flavor the corn and potatoes. Cover the entire bake with burlap or a tarp soaked in seawater. The tarp traps in the seaweed steam and bakes the food. Keep the tarp wet by pouring seawater over the top if needed. Cook until the clams open and the lobster is bright red, about 1 to 1 1/2 hours.

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.

CLAM BAKE

Steps:

• Place all ingredients in large pasta pot with a strainer and simmer until clams open and the corn is tender. Strain liquid and dump ingredients onto a large table for a great festive feast.