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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.
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. Click through to find out how to make your clambake a party everyone will remember.
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Invite friends to your clambake with these clever pincers, which are a snap to make. Print our templates, write party details on the back, and mail in plain white envelopes.
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Use lobster-red and sail-white hues to create place cards that will set the tone for your party.
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For decorations, make a festive streamer using our flag template, decorative paper, and twine.
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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, then add potatoes and chorizo. Next comes the lobster, then plenty of clams and corn, and last but not least, mussels and shrimp.
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For this casual feast, guests should be encouraged to eat with their hands, so make sure you have plenty of napkins and lobster bibs. Serve the rich cooking liquid from the bottom of the pot for dipping -- or sipping.