Nantucket Clambake

Directions

1. 1
   In a large, deep pot, cover the potatoes with cold, salted water and bring to a boil.
2. 2
   Simmer for 5 minutes.
3. 3
   Drain well.
4. 4
   On a flat beach, dig a 6-by-4-foot pit 2 feet deep.
5. 5
   Line the pit with 90 rocks.
6. 6
   Dig a 2-foot-wide pit nearby, also 2 feet deep.
7. 7
   Using 8 logs, build a bonfire in the large pit.
8. 8
   Over the next hour and 45 minutes, add 6 logs to the fire every 15 minutes, building the fire outwards so that it covers the base of the pit.
9. 9
   After the first 45 minutes, as the logs turn to coals, add 20 rocks to the fire.
10. 10
    When the logs have completely turned to coals, after about 2 hours, shovel the 20 rocks to the sides.
11. 11
    Leaving a 1-inch-thick layer of coals atop and between the rocks, shovel the rest of the coals into the smaller pit and extinguish with water.
12. 12
    Meanwhile, using a screwdriver, perforate the baking pans, punching holes in the bottoms about every inch.
13. 13
    Arrange the lobsters and potatoes together in 6 of the pans.
14. 14
    Arrange the clams, chorizo and corn in the 6 remaining pans.
15. 15
    Wearing mitts, line the pit with a 1/2-inch-thick layer of rockweed.
16. 16
    Arrange the pans on the rockweed in a single layer.
17. 17
    Top the pans with a 1-inch-thick layer of rockweed.
18. 18
    Fold the tarps in half lengthwise to measure 5 by 8 feet.
19. 19
    Stack them on top of the rockweed.
20. 20
    Weight down the edges of the top-most tarp with the remaining 10 rocks to trap the steam.
21. 21
    Bake for about 1 hour, checking after 45 minutes.
22. 22
    The lobsters and potatoes should be done; the clams, corn and chorizo will need another 15 minutes.
23. 23
    When cooked, the lobsters will be bright red, the clams open, and the corn and potatoes fork-tender.
24. 24
    Serve with melted butter.