Friday, August 10, 2012

Savour the Last Days of Summer

As the last lazy days of summer approach we look to capture and cherish every moment – the feel of sand between our toes, the smell of salt–air, sunscreen and campfires, sounds of crashing waves and seagulls, the clambakes and sweet corn and most of all we want to get our fill of our bonding, adventures and laughter with the family and friends that will have to last us till next summer.

Plan a clambake, festive beach party, or just a simple gathering to make you smile, reminisce and want to relive it again. So much so that you simply might have to break down to plan your last hurrah before summers end. It can be as simple or as extravagant as you like just be sure to recruit the help from the whole gang and the stories, memories and fun will be well worth the effort. With these thoughts in mind-we share a simple clambake recipe for the perfect family gathering to end this summer the right way!!

 We hope these images inspire you as much as they did us…Happy Summer!
Table With Lights
Lobsters & Clams 
Clambake Bucket
Sunset Beach Party  
Table Setting


  • 5 quarts plus 1 cup water, divided
  • 2 (1 1/2-pound) live lobsters
  • 1 pound small red potatoes, quartered
  • 1/4 cup fresh lemon juice $
  • 32 mussels, scrubbed and debearded
  • 24 littleneck clams, scrubbed
  • 8 parsley sprigs
  • 6 ounces turkey kielbasa, cut into 1/2-inch slices
  • 4 thyme sprigs
  • 2 ears corn, each cut crosswise into 2-inch pieces $
  • 2 Vidalia or other sweet onions, peeled and each cut into 8 wedges
  • 1/4 teaspoon reduced-sodium Old Bay seasoning
  • 4 lemon wedges $

  1. Prepare grill.
  2. Bring 5 quarts water to a boil in an 8-quart stockpot; plunge lobsters headfirst, 1 at a time, into water. Return to a boil. Cover, reduce heat, and simmer 2 minutes; drain well.
  3. Place potatoes in a saucepan; cover with cold water. Bring to a boil. Reduce heat, and simmer 10 minutes or until almost tender; drain. Place potatoes in a large roasting pan; add remaining 1 cup water, lemon juice, mussels, clams, parsley, kielbasa, thyme, corn, and onions to pan; arrange lobsters over potato mixture. Sprinkle evenly with seasoning; cover with foil.
  4. Place pan on grill rack; cook 18 minutes or until clams and mussels open. Discard any unopened shells. Serve with lemon wedges.        

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