This version of a classic clambake was designed a La Caja China box roaster. If you don’t have one, use a large stockpot layered with 4 inches of seaweed, then loaded and cooked as directed, using a wood-fired grill or a wood-fired oven. Cover and cook for about 1 hour, then remove the lid and cook until tender. Note: You’ll need about 5 pounds (1 gallon) of seaweed for this recipe.

　　

Ingredients

serves 20 as a main course

　　6 chicken halves, refrigerated overnight in brine (see page 150)

　　4 dozen clams, scrubbed

　　3 pounds potatoes, scrubbed

　　20 ears corn, husks on, silks removed

　　Hot crusty bread, for serving

　　2 cups (4 sticks) unsalted butter, melted, for dunking

　　

Step 1

Line the bottom of a La Caja China box roaster with 6 to 8 inches of seaweed. Set the pig rack on top and place the chicken on one side of the rack. Insert a probe thermometer into the chicken breast. Put the charcoal lid and grate in place and light the charcoal. Roast for 1 hour.

　　

Step 2

Make a sack of burlap or double layers of cheesecloth to hold all the clams. Remove the lid of the box and set the sack on the rack next to the chicken but not touching. Place one or two perforated pizza pans or screens on the other side of the chicken and add the potatoes and corn. Cover all with another thin layer of seaweed. Replace the lid and add another layer of charcoal as directed. Roast for 45 minutes, or until the probe thermometer registers 175°F. Check the potatoes for doneness. Remove the lid and let steam release for about 15 minutes.

　　

Step 3

Serve directly from the box, or line a platter with seaweed, arrange the food on it, and serve. Serve with hot crusty bread and melted butter for dunking.

　　Reprinted with permission from Wood-Fired Cooking: Techniques and Recipes for the Grill, Backyard Oven, Fireplace, and Campfire by Mary Karlin, copyright © 2009. Photography copyright © 2009 by Ed Anderson. Published by Ten Speed Press.