Warm weather means it's clambake season. What was once a Native American tradition of cooking clams and shellfish in sandpits over 2,000 years ago eventually became the clambake right after the ...

This pot of steamed clams is incredibly quick, simple and cheap. Use whatever clams you like–fat cherrystones are delicious, but the smaller littlenecks are pictured above. Same goes for the sausage, ...

Cook's notes: If you're planning to cook indoors for a large group, it's best to cook in two pans because many extra-large stockpots may not fit underneath your hood vent or built-in microwave oven.

I live in a city apartment with no outdoor space, but that doesn't stop me from regularly making a full-on New England-style clambake for dinner. Sure, part of the magic of the meal comes from its ...