clambake, tools, kitchen, techniques, how-to, seafood
Add another layer of seaweed; cover the pit with a canvas tarp soaked in seawater. Weigh the tarp down at the edges with rocks. Place two pounds of unsalted butter in a small lidded saucepan and place the pan on top of the tarp at the edge of the pit. Set a timer for one hour. Ingalls Photography
SHARE

A. If you’re baking on a windy day, dig your pit deeper (about three to four feet) to protect the fire.
B. Use dry rocks to build your pit; wet ones can burst in the fire’s heat.
C. Store perishables in an ice-filled cooler. Take plenty of backup ice, as it can take four hours for the fire to burn down before you start cooking.
D. Use large mesh bags or a plastic tub to soak the seaweed in seawater. It will keep foods moist and briny as they cook.
E. If you’re a landlubber, you can cook a clambake on your stovetop or grill. All you need is a large stockpot and a handful of seaweed. Alternatively, you can use a clean kettle grill.

See our gallery of Clambake Tips »

MORE TO READ