With Connecticut clambakes, seafood parties can be great. Besides being the tasty food they are, clambakes can also refer to an outdoors gathering of people entertained by luscious and healthy seafood meals with fresh vegetables. It can be adapted into any formal or informal event - family reunion, corporate meeting, wedding party, or just a romantic dinner for two.

   As it is a hands-on event, the clambake would be a great place to meet new friends because of its casual atmosphere. With summer as the perfect time to enjoy the beach and delicious seafood treats, clambakes are a whole lot of fun!

   Clambakes were originally prepared on the beach, over a huge fire. But some local laws have now prohibited beach fires, so today's technique would have the clambakes cooked over the more efficient propane burner. Even though the traditional method is not often practiced, what's important is that the traditional atmosphere still lives.

   Clambake may contain various foods. While some people may want to start off with quahogs (hard shelled clams), others prefer steamers (soft shelled clams) dipped in butter with a salty broth. Hosts can even serve shrimp, clam chowder and mussels. Some of the more traditional accompaniments include corn on the cob, salads, potatoes, slaws, and cornbread. How about having ice cream for dessert? With so many options to have your clambake as delicious and unique as possible, never forget to include lobster bisque, which is of course, the main dish.

   For that truly authentic clambake, you must first go to the beach and dig a pit two or three feet deep, line it with rocks, and tend a wood fire until the rocks reach 400 degrees F. The hot rocks are then thickly lined with wet seaweed and layered with potatoes, corn in the husk, and more seaweed. The pit is covered with a tarpaulin, weighted down with more rocks, and is left to steam for about three hours.

   If you want a simpler method, just have the shellfish and accompaniments steamed on a stovetop. You can put rocks in a large metal washtub across a couple of burners on the stovetop and layer it with clams and seaweed. You can then pour in a couple of gallons of seawater until it boils. Steam the clambake for twenty minutes.

   But if you have neither seawater nor seaweed, you can have a clambake on a rack over hot coals on your grill. It helps to parboil potatoes and live lobster first, because they take longest to cook, but the corn and clams will cook thoroughly in the grill's heat.

   For an even more stripped-down version of Connecticut clambakes, forget about the grill. Put the clams in a pot on the stove, perhaps with corn and chorizo, or with aromatics such as shallots and saffrons, and steam until they open. Though you won't probably experience the original cooking methods of Connecticut clambakes, the best part is that you still get to enjoy the healthy and unique way of partying.