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Classic Shore Dinner Recipe

Classic Shore Dinner
Ron Manville

Classic Shore Dinner

Most people don’t have time to go down to the beach and dig a pit — if it’s even allowed. This is our way of doing the lobster shore dinner using the family barbecue. Ask your fishmonger for seaweed or go gather your own.

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For the firepit:

  • Newspaper
  • One 25-pound bag of charcoal
  • 12 pieces dry firewood
  • One 5-gallon bucket of river rocks or pumice stones
  • 10 pounds of fresh seaweed

For the food:

  • 12 new potatoes, scrubbed
  • 12 ears sweet corn, husk on, soaked overnight in salted water
  • 6 chorizo sausage links
  • Six 1 ¼-pound lobsters
  • 36 littleneck clams
  • 1 pound (4 sticks) unsalted butter, melted


For the fire pit:

Start a fire using the newspaper and charcoal. Once the charcoal is flaming, add the wood and allow it to burn until you have a large amount of coals. Place the river rocks or pumice stones around the coals in a ring and place some in the coals themselves, being careful not to extinguish the fire. Add half of the seaweed on top.

For the food:

Place all of the food on top of the seaweed and then cover with the rest of the seaweed and steam until the ingredients are cooked, about 1 hour. Remove the seaweed and take out the food. Serve each guest 1 lobster, 6 clams, 1 sausage link, 2 ears of corn, and 2 potatoes with the melted butter.