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New England clambake recipes

Diana De Cicco is a food editor and writer based in New York City. She has a master's degree from New York University in Food Studies. Her passions are eating, traveling, and eating while traveling.

Host a summer clambake

The summer months are the perfect time to host an outdoor clambake on the beach or even in your own backyard. A traditional New England clambake can take all day to prepare, but when you're with family and friends, that's just part of the fun. Fresh clams, lobster, mussels, crabs and a host of vegetables steamed to perfection create a festive and tasty summer night meal.

One-Pot Clambake

Makes 4 servings

You can most certainly cook these ingredients in a pit, but knowing how to do a clambake in a pot gives you the ability to enjoy the taste of summer any time of the year.

1 tablespoon salt
2 pounds medium potatoes, parboiled
4 ears corn, husked
2 pounds steamer clams, scrubbed
1-1/2 pounds mussels, scrubbed and beards removed
1 pound chorizo or andouille, cut crosswise into 4 pieces
4 (1- to 1-1/4-pound) live lobsters

1. Fill a large (5-gallon) pot with 1-inch of water and 1 tablespoon of salt. Place a steamer rack in the bottom of the pot and bring water to a boil.

2. Place parboiled potatoes in pot. Layer corn, clams, mussels, sausage and lobsters on top. Cover and cook 15 minutes, then uncover and gently stir to make sure everything is cooking evenly.

3. Cover again with lid and continue cooking another 10 to 15 minutes or until lobsters are red and potatoes are fork-tender.

4. Serve in bowls with Old Bay and bread to dip in the broth that has formed. A fresh side of slaw is also nice.

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