Spring Clambake


For my bachelorette party, I had a clambake on the beach — complete with a raging bonfire and surf lapping at our toes. You could have sworn it was summer already — despite the fact we all had on several layers of clothing, scarves, and even a few knit caps. It did the trick though — I am in a summer mind-set and ready for more!


Enjoying some pre-dinner negronis

Clambakes, like pig roasts or shrimp boils, are celebratory and festive, and highlight local flavors and customs. A New England clambake traditionally involves a fire pit on the beach, layered with stones and fresh seaweed, mounded with steamers, mussels, and lobsters. The pit is covered with a sea water-drenched canvas and the seafood is allowed to steam for a few hours. That is A LOT of work and takes far more organization and know-how than I don’t have, so I had East Hampton Clambake prepare mine.

Marc Miller of East Hampton Clambake

I do my own version in a giant stock pot, either outside on a wood burning grill or on the stove top. My go-to recipe is the Stove-Top Clambake. It’s easy to follow — the trick is all in correctly layering ingredients so that your clams are still moist and juicy at the very same time your corn on the cob is perfectly cooked through but still has a little bite. The fire pit in the sand would undoubtedly turn a few heads if I could pull it off, but I think the stove top version is safer for all parties involved!

The bonfire kept us nice and toasty!


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