CLAMBAKE
Whatever the size of your bake, buy the clams the day before and scrub them well to remove sand. A big outdoor bake is described in version I; a smaller, home-friendly one in II.
In addition to the food, you will need seaweed for a clambake. Generally speaking, almost any seaweed can be used. However, be aware that seaweeds accumulate toxins, so avoid collecting seaweed from any area where pollution is a concern. If making version I, you will also need enough wood to build a large fire, about 15 large rocks, and a large canvas tarp to place on top of the food so the heat and steam are trapped inside the pit.
I. About 20 servings
Please read about Pit Cooking.
Dig a pit about 2 feet deep, 2 feet wide, and 3 feet long in the sand. Line the bottom of the pit with large smooth stones, then build a big fire on top of the stones. Feed the fire to keep it going for 1 to 2 hours, then allow it to burn down until all the wood has burned to coals, about 2 hours.
Have ready:
- 3 pounds potatoes or sweet potatoes, scrubbed
- 2 pounds large onions, unpeeled
- 12 bone-in chicken thighs
- 2 dozen ears corn in the husk, silks removed
- (3 pounds spicy sausage links, such as Italian, linguiça, or andouille, wrapped in cheesecloth)
- 8 quarts littleneck or cherrystone clams (about 16 pounds), scrubbed and rinsed
- (8 quarts mussels [about 12 pounds], scrubbed and debearded)
When the fire is all coals, spread out the coals over the stones and cover the coals with a 6- to 8-inch-thick layer of seaweed. Stack the ingredients in the order listed above on top of each other on the seaweed, adding thin layers of seaweed in between. You may wrap ingredients in cheesecloth to make large bundles.
Add:
- Twelve 1-pound live lobsters, killed
Top with a 3- to 4-inch layer of seaweed. Pour about 8 cups seawater over the last layer of seaweed. Cover the pit completely with a large canvas tarp that has been thoroughly soaked with seawater. Weight the edges of the tarp with rocks to hold it in place. During the steaming, the tarp will puff up, which is a sign of a satisfactory “bake.” Cook 1 to 1 ½ hours. To test, lift the tarp carefully at one corner, so as not to get sand into the pit, and see if the lobsters are cooked. If so, the whole feast should be cooked to just the right point. Remove the food packets and lobsters from the pit and serve hot, with plenty of paper towels and:
- Melted butter
II. 8 servings
A more domesticated “bake” can be prepared in a 20-quart stockpot on a stove or outdoor grill.
Add 4 cups water to the largest pot you have and bring to a boil. Add:
- 2 pounds small red potatoes
- 8 bone-in chicken thighs
Cover, reduce the heat, and simmer gently for 20 minutes. Add:
- Six 1½-pound live lobsters, killed
Cover and cook 8 minutes more. Place on the lobsters:
- 8 ears corn, shucked
Cook 10 minutes, covered. Add:
- 4 quarts small clams (about 8 pounds), well scrubbed
Cover and steam until the clams open, 5 to 10 minutes longer. Serve with:
- Melted butter