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"  Published in the May 2013 issue Jeremy Sewall is the chef at Island Creek Oyster Bar, Boston I come from a family of lobstermen.  Growing up, we would have big clambakes on the beach, with lobsters caught that morning. You can recreate this pretty much anywhere with a classic New England bonfire. Dig a hole in the sand or dirt, one foot deep and two and a half feet by two and a half feet across. Build a big fire inside. Use hardwood if you have it \u2014 apple, oak, birch. Wait until the flames burn down and you have a bed of really, really hot coals.  First thing to do is get some potatoes going. They take about an hour. Wrap each one in foil and set them around the edge of the fire, right in the coals. Spin them 180 degrees a couple of times as they cook. Next, prop a grill gate eight inches above the coals. Put a few sticks of butter in a pot and set it toward the edge so the butter melts while you get the fish ready. (Keep your seafood in a cooler on a layer of ice until you&amp;#039;re ready to cook it, but never let the ice melt so much that your clams or lobsters are in standing water. They&amp;#039;ll drown.) Lay hard-shelled clams like littlenecks or cherrystones directly on the grill and let them open up. Grab them off the grill with tongs and dip them in the melted butter. You can do the same thing with oysters, minus the butter.  Split live lobsters in half lengthwise by laying each one on its back and driving the tip of a knife through the head \u2014 this kills them instantly. Then just continue cutting down the length of the lobster. Crack the claws a little so the meat gets exposed to the heat \u2014 claw shells are thicker than the rest of the body. Throw on the grill and turn them while they cook. When the tail meat is nice and white and feels firm, the lobster is cooked.  There are no rules to this. Let everyone graze around the fire all afternoon and into the night. You&amp;#039;ll have some fresh lemon you&amp;#039;re squeezing on everything. Everyone will be eating with their hands. And you&amp;#039;ll never want it to stop. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.esquire.com/news-politics/a22232/how-to-cook-outside-0513/>