An illustrated guide to making a clambake at home
Lay out the newspapers — it's clambake season!
Caroline ChoeOnce the liquid comes to a boil, put the large steamer basket in your steamer pot and carefully add in your small potatoes. Put the lid back on the pot again and let the potatoes cook for about 7 minutes.Caroline ChoeNext, in go your lobsters. Carefully arrange them on top of the potatoes. Cover the pot again and let them cook together for 10 minutes.
Caroline ChoeAfter the 10 minutes are up, strategically place the corn to fit around the lobsters. Put the lid back on the pot and cook for another 5 minutes.Caroline ChoeNext, add your celery, onion slices and chopped sausages. Put the lid back on and cook for another 5 minutes.
Caroline ChoeNext, add in your steamer clams, quartered lemon and orange, garlic cloves and sprigs of thyme. Arrange everything to fit as best as possible. Cover the pot again and let it all cook together for 10 more minutes.Caroline ChoeFinally, after those 10 minutes, add in your mussels and shrimp. Cover the pot one more time, and let it all cook together for about 5 minutes, or until the mussels and clams open (discard any that do not open) and the shrimp is pink and cooked. Turn off the heat. headtopics.com
Caroline ChoeTime to serve! Use your slotted spoon, ladle and tongs to transfer everything out of the steamer and onto platters or spread out onto a paper-lined table. Season clambake with a few pinches of kosher salt and black pepper, and serve with side sauces or melted butter, as preferred. Feel free to ladle some of the steaming broth from the pot and pour over the top of your platters or into small bowls. Serve, eat and enjoy!Read more: »
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