Fire-pit clambake

Tools:

Firewood

5 heavy rocks, at least as big as grapefruits

Several bags of charcoal, and a grill or chimney to hold lit coals

13 gallon heavy-duty steel bucket or tub

2-3 yards canvas or burlap, soaked in water

Ingredients:

2 bottles white wine

Salt

15-20 pounds fresh seaweed

10-15 1½ pound live lobsters

1 pound hard-shell clams (cherrystones, littlenecks, or top necks) per lobster

3 pounds sausage, ideally chorizo, linguica, or other spicy variety

5 pounds medium red potatoes, parboiled about 10 minutes

2 large onions and/or fennel bulbs, cut into chunks

Fresh thyme 10-15 ears of corn

1 pound butter, chopped

Directions:

First, find a safe, suitable location and ensure you are not in violation of any regulations. In an outdoor fire pit, build a raging wood fire. Add rocks to fire. As flames subside, add charcoal and level with a shovel. In a separate grill or chimney, light a full bag of charcoal.

Into the steel tub, pour wine and add water to a depth of about 6 inches. Salt generously. When charcoal is ashed over and hot, and rocks have been heating at least 45 minutes, remove rocks and add to tub.

Working quickly, add half the seaweed, followed by the lobsters, clams, sausage, potatoes, onions, fennel, and thyme. Top with corn and butter. Cover with remaining seaweed and then with canvas or burlap, tucking fabric into the sides of tub. Smooth coals and lift tub directly on top. Bank lit coals up side of tub, and add more wood.

After about 30 minutes, dig into tub to check for doneness. When clams are open, remove tub from fire. Empty onto paper-lined table and serve with melted butter, salt, and any other seasonings you desire. NESTOR RAMOS

Nestor Ramos can be reached at nestor.ramos@globe.com. Follow him on Twitter @NestorARamos.