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Outdoor Clambake

world.food's picture
<p><a href="http://commons.wikimedia.org/wiki/File:New_England_clam_bake.jpg">Image Credit</a></p>
Ingredients
  Seaweed 10 Ounce (Two 5 Ounce Bushels)
  Potatoes 20
  Onions 6 , unpeeled
  Broiler chickens 5 , split
  Live lobsters 10 Large
  Clams 12 Dozen
  Ears of corn 20
  Tarpaulin 1 Large
  Melted butter 2 Tablespoon
  Lemon wedges 3
Directions

Dig a hole in the sand about 5 feet in diameter and 1 foot deep.
Line the hole with large rocks.
Place hardwood on the rocks and ignite a fire.
This fire should burn for several hours.
Lay more large rocks on the burning wood and continue burning until the rocks are very hot.
Cover them with a layer of seaweed that has been rinsed in fresh water.
Add potatoes in their skins and unpeeled onions onto the seaweed.
Then add another layer of rinsed seaweed to cover.
Over this seaweed, place split broiler chickens wrapped in tinfoil and seasoned.
Then add another layer of rinsed seaweed to cover.
Place the live lobsters on the seaweed.
Then add another layer of rinsed seaweed to cover.
Add scrubbed cherrystone clams or soft-shelled steamer clams.
These should be wrapped in cheesecloth.
Then add another layer of rinsed seaweed to cover.
Remove the silk from 20 ears of corn, but do not remove the husks.
Place this corn onto the seaweed.
Cover with a wet tarpaulin.
Weight the covering on all ends and bake for 2 to 3 hours, or until the clams begin to open.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Seafood
Servings: 
92

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2 Comments

Anonymous's picture
Can you tell me what I can use in place of seaweed? I don't live on the coast where seaweed is available.
Food.Sage's picture
There is no such alternate for seaweed; at least for cooking. However, you can do a little trial and error with some thick blanched greens like collard, kale, cabbage or romaine. This however won't impart the typical seaweed flavor.