Clambake (I)

Let's Cook

1. Step 1.

   Have ready: 3 pounds potatoes or sweet potatoes, scrubbed; 2 pounds large onions, unpeeled; 12 bone-in chicken thighs; 2 dozen ears corn in the husk, silks removed; (3 pounds spicy sausage links, such as Italian, linguiça, or andouille, wrapped in cheesecloth); 8 quarts littleneck or cherrystone clams (about 16 pounds), scrubbed and rinsed; (8 quarts mussels [about 12 pounds], scrubbed and debearded)

2. Step 2.

   When the fire is all coals, spread out the coals over the stones and cover the coals with a 6- to 8-inch-thick layer of seaweed. Stack the ingredients in the order listed above on top of each other on the seaweed, adding thin layers of seaweed in between. You may wrap ingredients in cheesecloth to make large bundles.

3. Step 3.

   Add: Twelve 1-pound live lobsters, killed

4. Step 4.

   Top with a 3- to 4-inch layer of seaweed. Pour about 8 cups seawater over the last layer of seaweed. Cover the pit completely with a large canvas tarp that has been thoroughly soaked with seawater. Weight the edges of the tarp with rocks to hold it in place. During the steaming, the tarp will puff up, which is a sign of a satisfactory “bake.” Cook 1 to 1 ½ hours. To test, lift the tarp carefully at one corner, so as not to get sand into the pit, and see if the lobsters are cooked. If so, the whole feast should be cooked to just the right point. Remove the food packets and lobsters from the pit and serve hot, with plenty of paper towels and: Melted butter