Throw a Stove-Top Clambake

Photography: Raymond Hom

Source: Martha Stewart Living, July 2010


A clambake without a beach? Many New Englanders would call that heresy. But just imagine digging into summer's best ingredients -- clams, lobsters, mussels, corn -- without digging a firepit and hauling all your food to the shore.

Get the Stove-Top Clambake Recipe

The classic feast can be traced to pre-Colonial times and the Wampanoag Indians. The southeastern Massachusetts tribe sees cooking seafood and vegetables in a stone-and-seaweed-lined pit as a joyous ritual, honoring the circle of life. 

It's a great way to celebrate the season, but it's no easy feast.

Luckily, with a big enough stockpot, you can have a clambake right on your stove. The whole thing takes 40 minutes, including dipping sauce. And when you spread all that goodness on serving trays -- in your backyard or at your kitchen table -- you'll have an instant summertime party. Best of all, you won't have to worry about sand in your food.


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