Clam Bake on the Beach (Tyler Florence) |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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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:
1. 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.
2. 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.
3. 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.
4. 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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