Can’t make it to the shore this summer for an old-fashioned clam and lobster bake? There is no reason you can’t recreate the experience in your own backyard. Grab the Zweigle’s, some beer, clams, live lobsters, and fresh corn. Make sure you have plenty of big pots for boiling and steaming and a bag of charcoal for the grill.
This isn’t a fancy affair, so no need for elaborate tablescapes. Instead, grab bright sunflowers from the farm market and toss a few cotton tablecloths on the picnic table.
It wouldn’t be summer in Rochester without some Genny. Classic or light, you can’t go wrong. To keep canned drinks extra cold, add water to your ice buckets. Drinks will stay colder for longer.
Take your watermelon to the next level with a sprinkle of Maldon sea salt. You’ll be surprised how it brightens the flavor. For a spicier option, try a dash or two of Tajín seasoning.
To steam clams, submerge the clams in boiling water or stock for five to seven minutes. Adding a little white wine is a great option, too. Don’t eat any clams that haven’t opened during cooking.
Satisfy your summer sweet tooth with themed cupcakes. (585) graphic designer “Crafty” Cathy Monrad jazzed up cupcakes and frosting with a sprinkling of beachy-looking white sugar and crushed graham crackers. A white chocolate sea shell makes each creation extra special.
To make the perfect steamed lobster, bring a few inches of salted water to a boil. Add the live lobster and cover the pot. The lobster will turn bright red when ready. A one-pound lobster should take about ten minutes to steam.
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