Clam Bake on the Beach

Name: Clam Bake on the Beach
Prep time: 3 h 20 min
Cook time: 3 h 20 min
Total time: 3 h 20 min
Yield: 8
Cuisine: Global
Ingredients: 96 hard-shell clams, such as cherrystone or littleneck; 2 kilograms creamer potatoes; 8 ears corn; 118 milliliters finely chopped mixed herbs, such as parsley, chives, and thyme; 2 kilograms kielbasa, cut into pieces; 8 servings Kosher salt and freshly ground black pepper; 118 milliliters grated Parmesan, plus more for garnish; 227 grams sticks unsalted butter, softened

Clam Bake on the Beach is a gluten free recipe with 8 servings. This main course has 1244 calories, 46g of protein, and 92g of fat per serving. This recipe covers 43% of your daily requirements of vitamins and minerals. Head to the store and pick up kielbasa, creamer potatoes, parmesan, and a few other things to make it today. To use up the unsalted butter you could follow this main course with the Almond Milk Chocolate Pudding as a dessert. From preparation to the plate, this recipe takes roughly 3 hours and 20 minutes.

Instructions

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.

Ingredients you will need

Base

Mix the butter with the cheese and herbs; season it with salt and pepper. Refrigerate until ready to use.

Ingredients you will need

Salt And Pepper

Butter

Cheese

Herbs

Place a thick layer of seaweed on the grate.

Ingredients you will need

Seaweed

Place a layer of potatoes on the rack and cover them with a thin layer of seaweed.

Ingredients you will need

Potato

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.

Ingredients you will need

Kielbasa

Potato

Seaweed

Clams

Water

Corn

Equipment you will use

Oven

Pull the husks back from the corn and remove the silk.

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Corn

Brush generously with the herb butter and garnish with grated Parmesan.

Ingredients you will need

Parmesan

Butter

Equipment

Oven

Ingredients

Servings:

hard-shell clams, such as cherrystone or littleneck 2kilograms

creamer potatoes 8

ears corn 118milliliters

finely chopped mixed herbs, such as parsley, chives, and thyme 2kilograms

kielbasa, cut into pieces 8servings

Kosher salt and freshly ground black pepper 118milliliters

grated Parmesan, plus more for garnish 227grams

sticks unsalted butter, softened

Recommended wine: Chardonnay, Muscadet, Riesling

Clams can be paired with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Hindsight Wines Chardonnay with a 4.5 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.