Clam Bake on the Beach Recipe

Beach Clam Boil: A Fiery Feast for Friends

Imagine the crackle of a beach fire, the salty sea breeze, and the thrill of uncovering perfectly steamed seafood. This intermediate-level clam boil serves 6 to 8 hungry adventurers, ready in 3 hours 20 minutes total (20 minutes prep, 2 hours inactive, 1 hour cooking). Per serving (1 of 8): Calories 1367, Total Fat 91g, Saturated Fat 38g, Carbohydrates 75g, Dietary Fiber 9g, Sugar 12g, Protein 66g, Cholesterol 269mg, Sodium 2720mg. Fire up the grill and create unforgettable memories!

Ingredients

• 2 sticks (1/2 pound) unsalted butter, softened
• 1/2 cup grated Parmesan cheese, plus extra for garnish
• 1/2 cup finely chopped mixed herbs (parsley, chives, thyme)
• Kosher salt and freshly ground black pepper to taste
• 4 pounds small creamer potatoes
• 8 ears of corn
• 4 pounds kielbasa, sliced into pieces
• 8 dozen hard-shell clams (such as cherrystone or littleneck)

Instructions

1. Dig a shallow hole in the sand and line it with large stones. Stack wood on top and burn for 1 to 2 hours until the rocks glow red-hot; rake away the ashes. Place one cinder block at each corner of the pit, then set a barbecue grate on top as your cooking surface.
2. While stones heat, whip up irresistible herb butter: blend softened butter with Parmesan and chopped herbs, seasoning boldly with salt and pepper. Chill until showtime.
3. Layer the grate with thick seaweed. Build your feast: potatoes first, topped with thin seaweed; add corn ears with more seaweed; layer kielbasa under another seaweed veil; crown with clams and a final thick seaweed blanket. Drape everything in seawater-soaked burlap or tarp, sprinkling to keep damp. Steam until clams pop open and potatoes yield to a forkabout one exhilarating hour.
4. Unveil the bounty! Husk the corn, slather with herb butter, and shower with extra Parmesan. Dig in beachside for pure joy.