It was usually a multi-family affair.
The grownups built a fire on the beach and filled a new aluminum garbage can with seawater.
We were offered paper plates for the clams and cups for the broth.
Simply Recipes / Sally Vargas
This was definitely a different kettle of fish (pardon the pun).
There were no garbage cans in sight.
A fire that was dug in a wide, deep pit on the shore and that smoldered all day.
Simply Recipes / Sally Vargas
The fire burned under large rocks, and more wood burned on top.
When the stones were hot, the clam masters threw on a thick layer of seaweed.
Then the layering began.
Simply Recipes / Elise Bauer
Potatoes, sausages, hot dogs (yes!
After about an hour, everything was ready.
Out came the paper plates and the melted butter.
Simply Recipes / Sally Vargas
All you need is a pot and to get your hands on some clams.
Next, add browned sausages and/or hot dogs.
Finally, add clams and/or mussels and top with corn.
Sally Vargas
Pop on a lid and let steam for another 12 to 15 minutes and youre done.
Use a small scrub brush if they are particularly sandy.
For the mussels, pull off the beardsthe material that protrudes from between the shells.
Sally Vargas
Discard clams or mussels with cracked shells or that don’t close tightly when tapped lightly against the counter.
You’ll just need a bigger pot!
Really, this is a spectacular party dish that is spectacularly easy to pull off for a crowd.
Sally Vargas
Cook it inside on the stove, dump everything on big platters, and take it outside.
Pour the broth into cups and serve with crusty bread and melted butter for dipping.
If youre renting a cottage somewhere on the shore, this is a must-do summer extravaganza.
And if youre staycationing, dont feel sorry for yourself!
Invite some friends over and let the good times roll.
You’ll need a large pot, or you could split it among several smaller pots.
For the clams, look for small quahogs (littlenecks) or steamers (long-neck clams).
In a large soup pot, stockpot, or lobster pot, heat the oil over medium heat.
Cook, turning occasionally for 5 minutes, or until golden brown.
Transfer to a plate.
In the same pot, add the wine and water and increase the heat to high.
Bring to a boil.
Add the salt and adjust the heat to a simmer.
Add the potatoes, shallots, thyme, and bay leaves to the pot.
Cover the pot and cook for 6 minutes.
Cover and cook for 10 to 14 minutes, or until the clams and mussels open.
Discard any clams or mussels that have not opened.
Pour the melted butter into 4 small ramekins and let diners help themselves to everything.
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