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Throw a Stove-Top Clambake
Throw a beach party, rain or shine. All you need is fresh seafood and one big pot.
Many New Englanders would say having a clambake without a beach is heresy. But just imagine digging into summer's best ingredients -- clams, lobsters, mussels, corn -- without digging a fire pit and hauling all your food to the shore.
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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Especially during an outdoor get together, summer sips entice everybody -- even insects. These covers, prettified with bandanna-style paisleys, can keep them out. With a disappearing-ink fabric pen, print the template for this pattern, and trace onto a handkerchief. Embroider with two shades of embroidery floss, using a chain stitch on lines and French knots on dots. To keep the covers from blowing away, sew on beads.
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Adding the ingredients in the right order is the secret to this recipe's success; the ones that take the longest to cook go in first. Start by placing onions and garlic in the pot and add potatoes and chorizo. Next comes the lobster, then plenty of clams and corn, and top it off with mussels and shrimp.Get the Stove-Top Clambake Recipe
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