One more question: I understand that if cooking stovetop in a stainless pot (w/o the beach stones and traditional clambake setup) that I would probably want to start by cooking the potatoes, crab and sausages before adding the clams, prawns, corn, etc. so that everything comes out perfectly cooked, since it’s not getting slow cooked by steam. What about on the charcoal grill? Is the slow and low approach effected by creating a barrier between the water in the pot and the seafood (i.e. building the rock and kelp bed) and is this only possible to do on the charcoal grill? I’m just trying to figure out why the different cooking techniques are applied to charcoal cooking (whether buried in sand on beach or on a Weber) versus the indoor stovetop method.
Thanks again!
