Digging a Pit
An authentic clambake involves not just clams, lobster, and ears of corn, but also requires plenty of seaweed, salty sea water, and a sandy area just perfect for digging. For this recipe, first find a beach that permits open pit cooking.
Stovetop Clambake
Digging a pit sound like too much work? Try steaming everything on the stovetop. Instead of taking a whole day to prepare, your clambake is ready in just one hour.
A Newfangled Clambake
Don't have a pot big enough to hold a clambake for your size crowd? Try pulling traditional ingredients together using the stovetop and outdoor grill.
- Steam the clams and chorizo together on the stove to keep with tradition. Add mussels to the recipe if you like.
- Switch out whole lobster for lobster tails; steam them in beer or sear them on the grill.
- Grill corn and potato sides.
- Top the meal off with a favorite summer dessert like watermelon, peanut butter pie, or the less sweet but more traditional Indian pudding.
Have Some Chowdah
Most traditional clambakes start off with a bowl of creamy bowl of clam chowder (pronounced as "chowdah" by New England natives). If it's a hot day, soup might not be popular, but it's a perfect appetizer for a cool summer evening.