Sizzling Summer Clambake Tips

To use the fast cooking steam to its best advantage, layer seafood and vegetables, enough for six generous servings in a deep pot or canning kettle. Dense red potatoes or sweet potatoes go in first - placed on a steamer rack so they won't get soggy. Ears of corn line the edge.

Then layer on the seafood and the clams, loosely wrapped in cheesecloth on the top. Douse with beer or white wine (non-alcoholic versions are available) and cover everything with a layer of cornhusks or, if you live near the beach, seaweed to seal in the briny flavor.

Simply replace the rock-lined fire pit with a big stock pot and you can stroll into summer with two succulent Clambake parties: Southern Style and Westcoast!

• To rid clams of any sand, soak them in a large bowl of cool water with 2 teaspoons of salt and 2 tablespoons of corn meal. Repeat after 30 minutes two or three times.

• Keep live shellfish alive and cold until cooked. Transport to your picnic site in a cooler with plenty of ice.

Lobster and crab will move when touched, while clams and mussels will close their shells.

• Avoid cross contaminating cooked seafood with uncooked seafood. Use separate cutting boards, dishes and utensils for raw and cooked.