- 20 small (1 pound) lobsters
- 20 pounds clams in the shell, scrubbed
- 10 pounds mussels, cleaned and de-bearded
- 10 pounds cod
- 20 white potatoes
- 20 sweet potatoes
- 20 ears fresh corn
- 5 pounds sausage
- 3 pounds sweet onions
- bushel of seaweed
- the clean, wet cloth
- At the beach, dig a hole in the sand with the approximate proportions: 2 feet wide, 4 feet long, and 6-12 inches deep. Line the hole with stones from the beach.
- Build a fire inside of the hole and cover with rocks. Heat the stones for 2 to 3 hours.
- Next, remove coals and embers from the hole. Arrange hot stones evenly across the bottom of the hole. Place half of a bushel of fresh, wet seaweed on top of the hot stones. Work quickly to layer the food on top of the seaweed. The seafood should be layered evenly on top of each other in the following order: clams, mussels, fish, sausage, onions, potatoes, corn, and lobsters.
- Cover the food with a clean, wet cloth. Then, place the other half of the seaweed on top of the cloth.
- Finally, cover the hole with a sheet of wet tarpaulin to seal in the steam created by the hot stones and seaweed. Allow a very small amount of steam out to escape and relieve the pressure.
- Cook for 1-3 hours or until the potatoes are soft.
- Serve the seafood with ramekins of melted butter and the liquid base at the bottom of the pot.
There is certainly a lot of work involved in a Labor Day clambake - but it’s worth the effort! When the hard work is done and while the food cooks, enjoy a few ice-cold beers and pass around a guitar.
Create a Perfect Place Setting: To complete the nautical theme, simple and elegant decorations, and tableware like Eco Party Warehouse's fully compostable, eco-friendly sugarcane plates are perfect for a clambake. When the food is ready, simply serve and enjoy!
Keep It Going: After dinner, find a cozy place to enjoy dessert and talk the night away. Just add a few throw blankets, and you are set!