8 baking potatoes or 8
4 -8 dozen
- Prepare your favorite clam chowder as an appetizer.
- Serve clambake with plenty of melted butter, lemons, and watermelon.
- " Detailed directions below.
- Dig a bow-shaped pit 3 ft. in diameter and 1.5 feet deep in the center.
- Using crisscross pattern, line with double thickness of heavy duty aluminum foil, then a layer of dry rocks about the size of grapefruit. NOTE: Wet rocks can explode. Build a bonfire on top of rocks in the pit. Use firewood and kindling.
- Let the fire burn 1.5 to 2 hours or until burned down and rocks are hot. NOTE: Do not use charcoal.
- Soak corn-on-the-cob (with silk removed) and mixed greens in cold water while fire is burning.
- Wash clams and set aside. Refrigerate lobster on ice. Peel onions; remove ends. Oil potatoes.
- Once fire has burned down, work quickly to prevent rocks from losing heat. Tamp down embers.
- On top of rocks, layer pit in the following order: Half of the greens, strips of wet cheesecloth, potatoes, corn, onions, chicken halves, live lobsters and clams.
- Cover food with remaining wet cheesecloth, then greens.
- Cover pit with heavy duty aluminum foil.
- Crimp all sides to the edges of aluminum foil used to line the pit. Let food steam cook 40 to 60 minutes.
- Remove foods immediately when done. Cooking times will vary depending on temperature of rocks.
- Peek at clams after 40 minutes. If they are open and lobsters are bright red, dinner is ready.
- Serve with melted butter and lemon.