96 hard-shell clams such as cherrystone or littleneck
4 pounds creamer potatoes
8 ears corn
0.5 cup herbs mixed such as parsley, chives, and thyme finely chopped
4 pounds kielbasa cut into pieces
8 servings kosher salt and pepper black freshly ground
0.5 cup parmesan grated plus more for garnish
0.5 pound butter unsalted softened
Equipment
oven
Directions
Dig a shallow pit in the sand and line it with large stones. Pile wood on top of the coals. Burn the wood for 1 to 2 hours until the rocks are red hot; rake off the ashes. Set 1 cinder block on each corner of the pit to form the base; lay a barbecue grate on top to make a table.
Mix the butter with the cheese and herbs; season it with salt and pepper. Refrigerate until ready to use.
Place a thick layer of seaweed on the grate.
Place a layer of potatoes on the rack and cover them with a thin layer of seaweed.
Put the corn on next and then another thin layer of seaweed. Now put on the kielbasa and top it with a thin layer of seaweed. Next mound the clams on top and cover with a thick layer of seaweed. Cover the entire bake with burlap or a tarp soaked in sea water. Keep the tarp wet by pouring sea water over the top if needed. Cook until the clams open and the potatoes are tender, about 1 hour.
Pull the husks back from the corn and remove the silk.
Brush generously with the herb butter and garnish with grated Parmesan.
