READY IN 5 hr

Firehouse Clam Bake New England Style

Read Reviews (5)

"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." — Star Pooley

Directions

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.
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.
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.
Cover food with a clean, wet cloth. Place remaining seaweed on top of cloth.
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!

Kitchen-Friendly View

PREP 3 hrs 30 mins
COOK 1 hr 30 mins
READY IN 5 hrs

Reviews More Reviews

Feb 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!!!!

—LINDA MCLEAN

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Sep 08, 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!

—collegecook

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6 Ratings

Aug 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.

—VORCHA

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Jul 21, 2006

This makes for a great day at the beach! We used less variety (no sweet potatoes, or sausage or bratworst, or mussels, for example) but the flavor of the fresh-cooked meal brings you to heaven's gates! And the aroma is indescribable! Any combination of seafood and roastable vegetables works, or even just clams, lobsters, and corn.

—Verna

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Jun 29, 2010

This is one of the best ways to have a Clam Bake, and the seaweeds a must. I grew up and live in Rhode Island and look forward to a summer time clam bake every year. Thanks for sharing this wonderful recipe with us.

—Kelly

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Nutrition

Calories
999 kcal
50%

Carbohydrates
49.3 g
16%

Cholesterol
294 mg
98%

Fat
48.2 g
74%

Fiber
5 g
20%

Protein
89.5 g
179%

Sodium
2368 mg
95%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Firehouse Clam Bake New England Style

Serving Size: 1/40 of a recipe
Servings Per Recipe: 40
Amount Per Serving
Calories: 999
Calories from Fat: 434

% Daily Value *
Total Fat 48.2g 74 %
Saturated Fat 16.8g 84 %
Cholesterol 294mg 98 %
Sodium 2368mg 95 %
Potassium 2315mg 65 %
Total Carbohydrates 49.3g 16 %
Dietary Fiber 5g 20 %
Protein 89.5g 179 %
** Sugars 9.7g
Vitamin A 259 %
Vitamin C 60 %
Calcium 27 %
Iron 113 %
** Thiamin 86 %
** Niacin 223 %
** Vitamin B6 81 %
Magnesium 61 %
** Folate 40 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.