Firehouse Clam Bake New England Style Recipe

Ingredients
<br>- 20 small (1 pound) lobsters
<br>- 20 pounds clams in shell, scrubbed
<br>- 10 pounds mussels, cleaned and debearded
<br>- 10 pounds cod
<br>- 20 white potatoes
<br>- 20 sweet potatoes
<br>- 20 ears fresh corn
<br>- 5 pounds bratwurst
<br>- 5 pounds hot dogs
<br>- 5 pounds pork sausage
<br>- 3 pounds sweet onions
<br><p></p>Directions
<br>step 1: 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.
<br>step 2: 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.
<br>step 3: 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.
<br>step 4: Cover food with a clean, wet cloth.  Place remaining seaweed on top of cloth.
<br>step 5: 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!
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Ingredients
- 20 small (1 pound) lobsters
- 20 pounds clams in shell, scrubbed
- 10 pounds mussels, cleaned and debearded
- 10 pounds cod
- 20 white potatoes
- 20 sweet potatoes
- 20 ears fresh corn
- 5 pounds bratwurst
- 5 pounds hot dogs
- 5 pounds pork sausage
- 3 pounds sweet onions

Directions
step 1: 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.
step 2: 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.
step 3: 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.
step 4: Cover food with a clean, wet cloth. Place remaining seaweed on top of cloth.
step 5: 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!

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