Clambake in a Box

Name: Clambake in a Box
Yield: serves 20 as a main course
Ingredients: 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

January 24, 2012

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.

Recipe notes

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