Clam Bake on the Beach

• 2 sticks (1/2 pound) unsalted butter, softened
• 1/2 cup grated Parmesan, plus more for garnish
• 1/2 cup finely chopped mixed herbs, such as parsley, chives, and thyme
• Kosher salt and freshly ground black pepper
• 4 pounds creamer potatoes
• 8 ears corn
• 4 pounds kielbasa, cut into pieces
• 8 dozen hard-shell clams, such as cherrystone or littleneck

1. Dig a shallow pit in the sand and line it with large stones.
2. Pile wood on top of the coals.
3. Burn the wood for 1 to 2 hours until the rocks are red hot; rake off the ashes.
4. Set 1 cinder block on each corner of the pit to form the base; lay a barbecue grate on top to make a table.
5. While the stones are heating prepare the herb butter: Mix the butter with the cheese and herbs; season it with salt and pepper.
6. Refrigerate until ready to use.
7. Place a thick layer of seaweed on the grate.
8. Place a layer of potatoes on the rack and cover them with a thin layer of seaweed.
9. Put the corn on next and then another thin layer of seaweed.
10. Now put on the kielbasa and top it with a thin layer of seaweed.
11. Next mound the clams on top and cover with a thick layer of seaweed.
12. Cover the entire bake with burlap or a tarp soaked in sea water.
13. Keep the tarp wet by pouring sea water over the top if needed.
14. Cook until the clams open and the potatoes are tender, about 1 hour.
15. Pull the husks back from the corn and remove the silk.
16. Brush generously with the herb butter and garnish with grated Parmesan.

unsalted butter, mixed herbs, kosher salt, creamer potatoes, corn, kielbasa, cherrystone

Taken from www.foodnetwork.com/recipes/tyler-florence/clam-bake-on-the-beach-recipe.html (may not work)