- Servings: 8 to 12 servings
- Total Time: 4 hours
- Preparation: 30 minutes
- Cooking: 3 hours 30 minutes
- 8 purple potatoes
- 8 ears of corn
- 8 lobster tails
- 16 lobster claws
- 2 kielbasa sausages, halved and cut into 8 pieces
- 8 dozen hard-shell clams, such as cherrystone or littleneck
- 2 whole flounders, wrapped in aluminum foil with thyme, olive oil, and lemon slices
- 8 dozen oysters
Cooking Instructions: Fire up your beachside clambake for an unforgettable feast bursting with ocean flavors!
- Dig a shallow hole in the sand and line it with large stones. Gather driftwood from the shoreline, pile it on the stones, and ignite a roaring bonfire. Let it blaze for 1 to 2 hours until the rocks glow red-hot. Rake away the ashes, then set one cinder block at each corner for stability. Top with a barbecue grate or steel sheet to create your cooking surface. Forage fresh seaweed from the beach and pile it thickly over the metalit's the secret to infusing every bite with briny steam.
- Layer on the magic: Start with potatoes and corn on the grate, blanket with a thin seaweed layer. Scatter lobster tails, claws, and kielbasa pieces evenly, then add more seaweed. Nestle in the clams and foil-wrapped flounders, cover again, and crown with oysters under a final thick seaweed blanket. The seafood's juices will cascade down, flavoring everything below. Drape the pile with burlap or a tarp soaked in seawater to trap the steamthis seaside steamer cooks it all to perfection. Keep the covering damp by spritzing with seawater. Cook until clams pop open and lobster glows vibrant red, about 1 hour. Uncover to cheers, serve with melted butter and lemon, and dive into this epic shoreside adventure![3][5]
