At MUNCHIES, we love social events–you know, like, mixers, formals, clambakes, and trips to the Cape (in our case, Long Island).
Culinary Director Farideh Sadeghin took a trip out to Long Island, New York to go diving for clams. Then she headed back to shore to show us how to make the ultimate beach clambake, complete with chicken, sausage, lobsters, corn, potatoes, and of course, freshly-caught clams. Her method uses different layers of seaweed and raw eggs that turn to hard boiled once the cooking is complete. Summer might be coming to an end, but there’s still time to clam!
Check out the recipe for a perfect clambake, here: http://bit.ly/munchies-clambake-recipe
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