In a classic New England clambake, lobsters, clams, corn and potatoes cook in a rock-lined pit. Smoke and steam from hardwood coals and seaweed create incredible briny, sweet-smoky flavors. A terrific weekend activity, it requires some planning. A few key points:
Most public beaches prohibit fires, even if the clambake is on a private beach; ask the local fire, parks and health departments if any permits are required. Keep a fire extinguisher and a large bucket of seawater close by.
Avoid flooding your pit: Plan the clambake for low tide. To ensure the water table is low enough, dig a small, two-feet-deep test hole. If the hole is still dry after an hour, dig your pit.
Be sure to get the right-sized rocks: too small and they'll lose their heat too quickly; too large, and they won't heat through.
Don't use just any seaweed: The pockets of water and air in rockweed create the necessary steam and flavor.
Hold all the ingredients in coolers while you build the pit and fire.
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