Clambake

The idea was to do a clambake in a Weber kettle.  I looked, and of course there was a pretty good guide on the Internet.  Is there anything left with no guide on the Internet?

In fact there was a big complicated version that made you wonder why you wouldn't go a beach with a shovel and do the real thing.  But the simpler version... as elegant as beer can chicken.  Stuff a burlap bag with seaweed, lobsters, clams, spuds, corn, and onions, wrap the whole thing in aluminum foil so it's like a big ass pillow, and put it on the grill for an hour with a lot of charcoal.

Came out great, looked like we'd done it on the beach in Maine.  But not entirely lucky.  I did a trial the day before, and it kind of sucked, and I made adjustments.

• Not too riverine.  Rinse the bejeesus out of the seaweed.
• Hot.  You don't have to worry about too much heat.  That's a lot of moisture.  It will be hard to dry this stuff out.
• One lemon, not sliced, in the sack.
• Corn in the stalks but with the silk removed.

So the good part wasn't just that we could do a clambake without turning it it into a WPA project.  It went beyond the letter of the Internet.   A hundred bucks of lobsters came out looking right.