For the 4th of July, a dear friend decided to throw a clambake based on this recipe in the current issue of Martha Stewart Living. Outfitted with seafood aplenty {and one of three live lobsters who tried to make a run for the door}, the clambake was a HUGE success.

All made on the stove-top in 16 quart stockpot, the entire dish came together in less than one hour. Three paper bag-lined trays were filled to the brim with shrimp, clams, corn, potatoes, lemons, beer & onion broth, and of course, the ready-for-action lobsters. Sour dough bread made for the perfect tool to sop up the amazing seafood butter broth concocted from the stockpot's leftovers. 

The clambake was accompanied by Spicy Napa Cabbage Salad {also in the July MSL} and a delightful tomato bread salad made by various friends and confidantes of the hostess with the mostess.

It was such a fun treat and an amazing day of food with friends. Stay tuned for Part 2 tomorrow for my culinary contribution to the clambake…the desserts, of course!

{photos by Oh Joy}