The grill top method has several advantages. It’s faster, less labor-intensive, more portable, and it requires a smaller footprint. And it tastes better, as the food is grilled, not steamed. Best of all, you don’t even need access to a beach, meaning your feast will be sand-free!
So here’s a grill top clambake the way the Raichlen family does it in Martha’s Vineyard. You can easily replicate it in your own back yard, no matter where you live.
First of all, it’s important to source the best raw ingredients that you can. Live and active lobsters. (If you prefer, lobster tails are okay, too. Thaw before using.) Tightly closed clams and/or mussels. Just-picked sweet corn. (My Iowa-born assistant, Nancy Loseke, recommends checking the stems of the corn—the place where they were separated from the cornstalk. The stem should look fresh and damp with no browning.)
Second, add smoking woods to your fire, if possible. While a wood-fueled fire is my first choice, smoking wood chips, wood chunks, pellets, etc. will give your clambake authentic smoky flavor.
Third, customize your clambake to suit your family or friends’ preferences. If a guest isn’t wild about clams, grill small chicken halves to appease them.
As for side dishes, you won’t need many. The clambake itself feeds all but the most capacious of appetites. A green salad is often welcome—a fresh antidote to the rich meal—as well as a light fruit-based dessert. (I vote for grilled pineapple with mezcal-smoked whipped cream.)
Enjoy!
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