Instructions

1. Make a fire. Whether you're on the beach or at home, hot coals or wood will fuel the fire that bakes your clams and other food ingredients. If you're on a beach, dig a hole in the sand that is 3 to 4 feet in circumference and 2 feet deep. Fill it with coals, light the coals and let them burn down to red embers as you prepare your ingredients. Set a grill up on four cinder blocks over the coals.

2. Roll ears of baby corn or large corn on the cob in foil. The number of corn ears you'll need depends on the number of guests you intend to have. Estimate two ears of corn per guest to be on the safe side. Place the ears of corn on the grill to roast. Roast the corn ears for 30 to 40 minutes. Alternatively, you can drop the corn into a large steel pot full of water and boil for about twelve minutes after the water is boiling. Use the largest steel pot you have available.

3. Wrap small potatoes in foil and roast place them on the grill and place them on the grill or in the pot. Roast potatoes for about 20 minutes. Check them by sticking a fork in. The fork should go in and come out easily, with no potato on the fork.

4. Place clams on the grill unwrapped and allow the heat to steam them. The clams take between five and ten minutes and are done when the shells open. Take the clams off the grill and serve immediately.