I am looking for a recipe for New England Clambake

New England Clambakes are a procedure more than a recipe, Rebekah. They are, in fact, the ultimate in casual, add whatever you want, dining. Their hallmark is the layering of foods, all of which get steamed in an enclosed space.

Traditionally, that space is a large, shallow pit in the sand. A fire is started and allowed to burn down to a bed of coals. This is covered with wet seaweed. Then the food is added---clams, lobster, other shellfish, corn, root veggies, etc. All this is covered with another layer of seaweed, a sheet of canvass, and the whole thing back-filled with sand.

After several hours of beach activities, folks return to the pit, it's uncovered, and the food devoured.

The home-versions are merely at attempt to recreate that experience using a large pot or kettle. Similar mélanges, from many parts of the country, are merely called "boils."

One thing to keep in mind: By their very nature, it's impossible to mess up a clambake.

Here's a look at the basic and very simple home technique rebekah....considering that you want to avoid digging a hole in the ground, setting a bonfire, and acquiring a truckload of seaweed.