firehouse clam bake new england style

Ingredients

• Servings: 40
• 20 small (1 pound) lobsters
• 20 pounds clams in shell, scrubbed
• 10 pounds mussels, cleaned and debearded
• 10 pounds cod
• 20 white potatoes
• 20 sweet potatoes
• 20 ears fresh corn
• 5 pounds bratwurst
• 5 pounds hot dogs
• 5 pounds lamb sausage
• 3 pounds sweet onions

Recipe

Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ready Time: 5 hrs


• at the beach dig a hole in the sand with the approximate proportions: width = 2 feet, length = 4 feet, depth = 1-1/2 feet. line the hole with stones from the beach. build a fire inside of the hole and cover with rocks from the beach. heat the stones for 2 to 3 hours.
• remove coals and/or embers from the hole. arrange hot stones evenly across the bottom of the hole. place fresh 1/2 bushel seaweed (wet) on top of the hot stones.
• working quickly layer the food on top of the seaweed, the food should be layered evenly on top of each other in the following order: clams, mussels, fish, sausage, hotdogs (wrapped in cheesecloth), onions, potatoes (white and sweet), corn, and finally lobsters.
• cover food with a clean, wet cloth. place remaining seaweed on top of cloth.
• cover entire hole of food with a wet tarpaulin, sealing the steam created by the hot stones and seaweed in. allow a very small amount of steam to escape to relieve pressure. let bake cook for 1 or more hours. the bake is completed when the potatoes are soft. serve bake with melted butter to dip the seafood in and lobster crackers. don't forget napkins -- you'll need 'em!