Indoor Clambake

1:27 am on 24 February 2007

The American clambake is very much like our traditional hangi and suits our fantastic array of seafood, This recipe adapts a classic outdoor American clambake for the BBQ. The ingredients are steamed together on seaweed in a covered BBQ, great fun for a party at the bach!

(Serves 6 to 8)


  • 2 kg fresh seaweed (thoroughly washed)
  • 1 kg medium new potatoes, red or white
  • 6 ears corn, in the husk, silk removed
  • 1 kg pipi, scrubbed
  • 1 kg mussels, scrubbed and beards removed
  • 6 or 8 chicken thighs
  • 500g Spanish-style chorizo, (or smoked kielbasa sausage can be substituted)
  • 4 crabs or whole fish or, if your feeling rich, small live lobsters (whichever you choose should be about 500g-700g in weight so they will be cooked at the same time as the shellfish)


Put the potatoes and the chicken thighs in a large pot. Cover with salted water and simmer for about 25 minutes or until the potatoes are soft and the chicken thighs are cooked through. Drain and set aside.

In the meantime, light a fire in a covered BBQ, using hardwood charcoal. Place the seaweed and corn in a large bowl of water and soak thoroughly, about 20 to 30 minutes.

When the coals are red in the centre with ash around them, the fire is ready. Place a thick layer of seaweed over the entire grill. Put the Fish/Crab/lobsters in the centre of the seaweed and surround with the corn. Arrange the potatoes, chicken, and sausage on top of the lot, and top with the mussels/pipies. Completely cover with the remaining seaweed. Cover the BBQ and steam-cook for 45 minutes. Serve with melted butter and wedges of lemon. Have bowls for shells and plenty of napkins at the ready.

From Jesse Mulligan, 1–4pm

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