Clambake

The clambake, also known as the New England clambake, is a traditional method of cooking seafood such as lobster, mussels, crabs, scallops, soft-shell clams and quahogs, traditionally steamed over layers of seaweed in a pit oven. The shellfish can be supplemented with vegetables such as onions, carrots and corn on the cob. Clambakes are usually held on festive occasions along the coast of New England and at fundraisers and political events, and some restaurants and caterers now offer clambake-style food.