Three or four ingredients are traditional in a clambake: clams (which should be littlenecks, not steamers, to minimize sandiness and make eating easier); lobster, of which you don’t need much, about half per person; corn, an ear (or two, if it’s good) per person; sausage, which you can certainly do without if you prefer; and melted butter, which is entirely optional (and I find entirely unnecessary). If you have those things, all you need to do to mimic a real outdoor clambake, basically, is dump them in a pot, cover it, and turn on the heat. No kidding.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This piquant French sauce comes together in the blender in just five minutes.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.