One of the most fun summer dishes — at least in regions surrounded in beaches — is the traditional clambake. You have shellfish, you have seaweed, you have sausage, and you get to play with a big ditch full of rocks and fire. But for those who want to recreate the salty, smoky, beach-y vibe in the confines of the home kitchen, Eater's food science friends at ChefsSteps in Seattle have a game plan. Watch above to see how it's done and check out the full recipe here.
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