* NOTE: To prepare lobster before adding to kettle, lay each lobster on wooden board. To sever spinal cord, insert point of knife through back shell where body and tail of lobster come together. Turn lobster over. With sharp knife, split body of lobster down middle, cutting through thin undershell

The flavors of a classic New England clambake will transport your guests to ... For this recipe, first find a beach that permits open pit cooking.

Preheat an outdoor grill. Place a metal steamer rack in the bottom of a 16-quart pot at least 10 inches in diameter. If using seaweed, place half of it on and under the steamer rack. Add sweet potatoes (reserving 1 for the top as a "tester") and onions. Stand corn along edge of pot, stem

Mix salmon, chowder, and Chardonnay together and spoon into 4-6 ramekins. Ring peas around the inside circumference of the ramekins. Top inside of ring with approximately three coarsely crushed Breton Crackers. Sprinkle paprika over cracker topping and bake for 10 minutes at 400 degrees. Serve with

1. Prepare Leinon-Basil Dressing; refrig- erate while preparing salad. 2. Fill an 8-quart saucepot with 2 1/2, inches water; heat to boiling. Add potatoes and cook 12 to 15 minutes or until potatoes are tender but still retain their shape. Meanwhile, cut each ear of corn into quarters; add corn

This is a great way to enjoy a clambake without all the work of digging the whole, heating the rocks and packing the food in seaweed. The amounts of the foods can be altered to your liking (listed amounts are a per person approximation). It can be done outdoors in a big kettle placed on a propane