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Firehouse Clam Bake New England Style

Firehouse Clam Bake New England Style

  • Prep

    3 h 30 m
  • Cook

    1 h 30 m
  • Ready In

    5 h
Star Pooley

Star Pooley

Growing up along the Eastern seaboard in Rhode Island, seafood is a staple of the state! This is a wonderful recipe that is prepared right on the beach!! A lot of work, but well worth it! You'll have to collect a lot of stones and seaweed for this dish.

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Original recipe yields 40 servings

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Nutrition

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  • Calories:
  • 999 kcal
  • 50%
  • Fat:
  • 48.2 g
  • 74%
  • Carbs:
  • 49.3g
  • 16%
  • Protein:
  • 89.5 g
  • 179%
  • Cholesterol:
  • 294 mg
  • 98%
  • Sodium:
  • 2368 mg
  • 95%

Based on a 2,000 calorie diet

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Directions

  1. 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.
  2. 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.
  3. 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.
  4. Cover food with a clean, wet cloth. Place remaining seaweed on top of cloth.
  5. 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!
  6. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

LINDA MCLEAN
33

LINDA MCLEAN

2/14/2004

Because there doesn't seem to be a beach in N.J. that would allow anyone to cook on it, we had to take the traditional route and use the stove to steam the food. Of course we cut way back on the portions and timing is everything when you do it this way. Potatoes would have to be cooked first and so on. This is an excellent dish for anytime of the year but an even better one in the summer when you and your friends can just kick back and really enjoy this fabulous feast! Great Star!!!!

collegecook
21

collegecook

9/8/2008

I grew up in Maine, but now live in the Midwest. On a trip back to my home state I loaded up a cooler full of the seafood straight out of the fish markets and drove straight back only stopping to refill the ice. The next day I invited a big group of friends out to a lake ( close enough!) and followed these directions. Fantastic! The seaweed I dragged all the way from Maine was novel enough to make the whole excursion!

VORCHA
16

VORCHA

8/13/2007

Loved this, loved this! We spent a day on the Oregon coast clamming and crabbing. Pit cooking just brings out all the flavor of the seafood. Instead of lobsters, we used dungess crabs and halibut instead of cod. No body likes sweet potatoes so I increased the amount of white potatoes. Fantastic. Just remember to bring lots of napkins and big hefty plates to enjoy this properly.

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