For the Food
- 4 or 5 Lobsters, medium-sized
- 4 pounds of Clams in their shell
- 10 or 12 large potatoes
- 10 Corn on the cob, cut into two cobles
- 4 Onions, cut into large wedges
- Large amount of cheesecloth
- Bucket of clean seawater
For the Pit
- Large beach stones
- Lots of seaweed, well washed
- Canvas cover, covered with seawater
Initiate by constructing your fire pit at least 5 hours before you desire to eat. Excavate a hole on the beach that is about 2 feet (60 cm) wide, 3 feet (90 cm) long and 1 1/2 feet (45 cm) bottomless. Line up the pit with large, smooth stones collected in the beach. Put up a fire over the stones and let it burn down to bright coals, around 2 or 3 hours.
While the fire is burning down, organize the food. Obtain a big container of clean seawater to have on hand. Cut out section of cheesecloth about 1 1/2 feet square. Enfold the lobsters in 2 or 3 sections of cheesecloth and attach closed. Do the same with the clams, the potatoes, the corn and the onions. Plunge each cheesecloth bag into the seawater to infuse it through.
Scoop the ashes off the hot stones in the pit and remove. Force any burning ashes down between the stones. Line the bottom of the pit with a fair amount of seaweed. Deposit the cheesecloth bags over the seaweed. Top the pit with another layer of seaweed. Lay the seawater-soaked tarp over the fire pot and seal the edges, weighing them down with more stones.
Let the clambake vapor for 2 or 3 hours. Remove the tarp and take out the cheesecloth bags. Open the bags onto serving platters and serve the food hot with lemon wedges and lots of melted butter for dipping.