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.
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.