The clambake has long been a popular New England summer festivity. Sand pits are dug on the beach to steam the seafood. It’s not only delicious food—it’s a fun event.

But you don’t need a beach to enjoy the deliciousness. This recipe from Williams Sonoma’s One Pot of The Day Cookbook will do the trick.

Get out or borrow a large, heavy-bottomed stockpot (16-20 quarts) and fill it to the brim with everybody’s favorite clambake ingredients: clams, corn, lobsters, mussels, potatoes and sausages.

Advises Williams-Sonoma: Just provide plenty of napkins, a bowl for the discards and crusty bread to soak up the broth.

We’ll add: bibs and a clam chowder starter!

For vegetables: Prepare a green salad without adding dressing. If anyone’s still hungry after the main course, dress and serve the salad. Otherwise, keep it for the next day.

 
RECIPE: ONE-POT LOBSTER CLAMBAKE

Ingredients For 4 Servings

 
Plus

 
*Discard any clams or mussels that are cracked or open before cooking. Mollusks should be closed before cooking and open afterward.

Preparation

1. HEAT the oil in the stockpot over medium-high heat. Add the onion, garlic, fennel and thyme. and season with salt and pepper. Sauté until the fennel is soft, about 8 minutes.

2. ADD the wine and cook until reduced by half, about 5 minutes. Add the broth and then layer the other ingredients on top in this order: the potatoes, the kielbasa and the lobsters. Cover the pot tightly and cook for 10 minutes. Remove the lid and nestle in the corn, clams, mussels and shrimp. Cover tightly and cook for another 10 minutes. Discard any unopened mussels or clams.

3. TRANSFER the corn, potatoes, sausage and seafood to a large platter, using a slotted spoon. Season the broth in the stockpot to taste with salt and pepper and spoon it over the top of the seafood (we pour the excess broth into a pitcher for the table and reserve whatever is left for to enjoy next day). Garnish with fennel fronds and lemon wedges, and serve immediately.

Find more easy one-dish dinners in this cookbook by Kate McMillan. Order yours online. Photo courtesy Williams-Sonoma.

A lobster clambake is a 2,000-year-old tradition that began with Native Americans in what is now New England. The Pilgrims first learned about it by watching them gather the seafood from the water and prepare the community meal on the beach.

Native Americans did not have large cooking vessels. Instead, a sand pit was dug and lined with hot rocks and coals. The seafood was set into the pit and covered with wet seaweed and more hot rocks, steaming the food in seawater. (Today, a tarp is added to keep the steam in.)

What was a subsistence meal for the Native Americans of Connecticut, Maine, Massachusetts and Rhode Island has evolved into a modern-day festive beach dinner, often held at sunset.

At some point after the Europeans arrived, seafood was not considered sufficient protein source for the men working hard to dig the pit and gather the seafood. Meat was added as an energy food—first as hame or bacon in clam chowder, and then in the “bake” itself.

The only “given” in a clam bake are the clams; but if you don’t eat seafood you can include different fish fillets.

“A home-baked fruit pie with a lattice crust is a guaranteed crowd pleaser,” says Annalise Sandberg of CompletelyDelicious.com. If you’ve always wanted to make one but haven’t yet, Annalise is here to help with a step-by-step photo tutorial.

A lattice crust is a top crust for pies or tarts made from strips of dough woven into a criss-cross pattern.

In addition to the eye appeal, the openings between the strips of dough allow steam to escape during baking. Some of the water in the fruit juices evaporates, which can caramelize the filling and makes for a less drippy filling. That’s why you typically find a lattice top on fruit pies.

The lattice is made from the top crust dough of a double crust pastry recipe. The dough is cut into strips using a sharp knife or, preferably, a pastry wheel cutter which provides a beautiful crimped edge.

If you need to buy a pastry wheel, we like this one which has both crimped and straight cutting blades. You can use the same tool to cut ravioli.

LATTICE CRUST TIPS

 
RECIPE: LATTICE PIE CRUST

Ingredients

Preparation

1. MAKE the fruit filling of your choice. Set aside and make your favorite pie crust recipe, divided into two disks. Chill the dough.

2. ROLL out first disk of dough, place it in the pie pan and fill it with the fruit.

3. ROLL out second disk of dough. Use a plain or decorative pastry wheel cutter (or a very sharp knife) to slice the dough into strips approximately 1-inch wide. Use 10 strips as you first master the technique. Later you can get creative with the width of the lattice and the number of strips you use.

4. PLACE 5 dough strips on top of pie, spaced evenly. The longest strips should be in the center.

5. WEAVE the second group of strips under and over the first five (and if these instructions sound confusing, look at the photo at right, watch the video or this photo layout).

6. BAKE as directed and impress your friends and family!
 

LATTICE TRIVIA

Before it was adapted to a pie crust design, a lattice was a structure of crossed wooden or metal strips, often arranged to form a diagonal pattern on trellises (for vines), gazebos, summerhouses, arches and other structures.

The word first appears in print as an English noun in the late 13th century, derived from an Old English variant of laett, from the German latte—which is not a beverage but a thin slat of wood. The root can be found in numerous old languages, including Proto-Germanic, Old Norse and Old Saxon. The verb appears in the 1530s.

Im Middle English the word was spelled latis; in Middle French, lattis. The French spelling is the same today.
  

[1] Our favorite everyday chicken: “breaded” with crushed cornflakes (photo © Cereal Lovers Cookbook).

[2] Here it’s served country-style with white gravy. Here’s the recipe (photo © United Supermarkets).

[3] Corn Flakes provide a crunchier coating than panko Japanese bread crumbs (Gemini Photo).

Of course, it’s breaded with Corn Flakes crumbs. Not only is the texture superior to flour, but the corn flakes add a delightful flavor note. (Panko, Japanese bread crumbs, provide the texture but not the flavor.)

Below:

> The recipe for Corn Flakes-coated chicken.

> The history of Corn Flakes.

Elsewhere on The Nibble:

> The history of chicken.

> The different cuts of chicken. How many can you name?

> The different types of chicken: a photo glossary.

> The year’s 48 poultry holidays: chicken, turkey and duck.

Of specific note for those who want to plan their chicken celebrations:

 
 
RECIPE: OVEN FRIED CHICKEN WITH CORN FLAKES

You can make the recipe with or without the chicken skin. We remove it to cut back on cholesterol.

Ingredients

 
Preparation

1. CRUSH. Crush the Corn Flakes in a plastic bag with a rolling pin or wine bottle. Place crushed cereal in a shallow dish or pan. Set aside.

2. BEAT the egg and milk slightly in a mixing bowl. Add the flour, salt and pepper. Mix until smooth.

3. DIP the chicken in batter. Coat with the cereal. Place in single layer, in shallow baking pan coated with cooking spray or foil lined. Drizzle with the melted butter.

4. Bake at 350°F for about 1 hour or until chicken is tender, no longer pink, and the juices run clear. For food safety, the internal temperature of the chicken should reach at least 165°F. Do not cover the pan or turn chicken while baking. Serve hot.

Corn flakes were developed by Dr. John Harvey Kellogg, a surgeon and vegetarian who built a sanitarium in Battle Creek, Michigan, and his brother Will Keith (W.K.) Kellogg, the sanitarium’s bookkeeper.

Many of the patients were wealthy individuals with digestive problems.

Seeking to develop a more digestible form of bread for the patients, the brothers Kellogg had just placed a sample of boiled wheat berries on a baking sheet when Dr. Kellogg was summoned to the operating room for an emergency.

W.K. was also called away to supervise arrangements for the funeral of another patient. No one was watching the wheat berries.

When they returned to their experiment, they ran the overcooked wheat berries through rollers and, to their surprise, found that each wheat berry formed a large, thin flake.

The brothers had accidentally discovered the principle of tempering grains, and called the flaked wheat cereal Granose.

They applied the same technique to create Corn Flakes, made from white corn grits; and rice flakes.
 
The first cornflakes* appeared in 1898 and were called Sanitas Corn Flakes (presumably after the sanitarium, a questionable inspiration for a breakfast food). They were manufactured by Dr. Kellogg’s Sanitas Food Company.

In 1906, W.K. Kellogg formed his own company for nationwide marketing of Corn Flakes (Dr. Kellogg preferred healthcare to business).

C.W. Post, a former patient at the sanitarium, came out with his own cornflakes at about the same time. At first he called them Elijah’s Manna, and later changed the name to Post Toasties*.

The Kellogg’s Corn Flakes rooster actually has a name: Cornelius Rooster. The artwork was created in 1957 by Rena Ames Harding at the Leo Burnett Advertising Agency.

It has been pictured on the front of Kellogg’s Corn Flakes box ever since.
 

[4] We like to use chicken tenders. You get more crunch from the smaller size. Here’s the recipe (photo © Kroll’s Korner).
 
________________
 
*If the reference is to the Kellogg’s brand, the spelling is Corn Flakes, which is trademarked. For a generic reference, one word is used: cornflakes. The spelling was actually at the heart of a massive legal battle. W.K. Kellogg tried to trademark the name “Corn Flakes,” but in 1938, the courts ruled that the term was generic and described the flakes themselves. Thus, any company (including C.W. Post) was allowed to use “corn flakes” on their boxes.

Because the Kellogg brothers had already popularized “Corn Flakes,” competitor C.W. Post initially tried a different name entirely—Elijah’s Manna—in 1904. After that name was rejected by religious groups (and banned in the U.K. for being sacrilegious), he rebranded it in 1908 as Post Toasties.

But on the packaging, they used the two-word spelling: Corn Flakes. Even after the name change, the boxes often carried the subtitle “The Toasted Corn Flakes” or “Post Toasties Corn Flakes,” consistently keeping the two words separate.
 

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July is National Blueberry Month, and the price of the little blue nuggets should be at its lowest. In fact, experts recommend that blueberry lovers with lots of freezer space buy and freeze them to enjoy in winter. (Freezing tip: First freeze the berries in one layer in baking pan or rimmed cookie sheet so they don’t stick together; then store in freezer bags.)

But our focus today is on summer and fruit salsa, with this recipe from the Blueberry Council. Use it with tortilla chips or to top grilled fish or chicken. We also like it as a topping for lemon sorbet (without the red onion)!

RECIPE: BLUEBERRY PINEAPPLE SALSA

Ingredients

Preparation

1. COMBINE the blueberries, pineapple, jalapeño, 2 tablespoons of lime juice, lime zest, cilantro and red onion. Season with salt, taste and add more lime juice as needed.

2. SERVE with tortilla chips or as an accompaniment to fish or chicken.

Find more delicious recipes at BlueberryCouncil.org. Check out the savory blueberry pizza!
 
BLUEBERRY BUYING TIPS

When you buy fresh blueberries, look for berries that are firm, dry, plump and smooth-skinned, with a silvery white surface bloom. If the bloom is gone, the berries are old.

If you see juice stains on the bottom of the container of blueberries, the fruit can be bruised. Pick another carton.

Berry size isn’t an indicator of maturity, but color is: The berries should be deep purple-blue to blue-black. Reddish blueberries aren’t ripe, and won’t ripen after they are picked (but you can use them in cooking).

Refrigerate fresh blueberries when you get them home, either in their original plastic pack or in a covered bowl or container. Wash the blueberries just before using.

Don’t buy more than you’ll use, and and eat them within 10 days of purchase (the sooner, the better).
 
  

Americans were first introduced to sangria at the 1964 World’s Fair in New York City. The Spanish Pavilion had three restaurants, and the sangria offered with meals changed the way Americans thought of fruit punch.
 
 
ENJOYING SANGRIA

There are many recipes for red, rosé and white sangria. The types of wine and fruit used in Spain depended on what was grown in the particular region.

We have two recipes from Courvoisier that are a bit more elegant than most recipes. The first uses sparkling wine instead of still wine, plus Cognac and peach liqueur, which complements the fresh summer peaches.

It’s easier to serve sangria from a pitcher, but if you want to show off your punch bowl, go ahead. A tip about ice: The larger the pieces of ice, the slower they melt (and don’t water down the punch). If you have metal ice cube trays with a removable insert, you can omit the insert and freeze a block of ice in the base.

If you happen to have other fruit or mint at hand, feel free to add it to the recipe, in addition to the fruits specified. There is no “best” recipe for sangria. It’s all delicious, and that’s what makes it such an easy drink to concoct (and serve), whether for parties, weekday dinner or weekend lounging.

Sangria is not just for summer. With varied ingredients (stronger wines, more liqueur, winter fruits) it’s a year-round drink. Here’s the history of sangria.
 
 
RECIPE #1: SPARKLING WHITE SANGRIA

Ingredients

[1] Sangria can have just a few pieces of fruit garnish; or you can turn it into a “fruit cocktail” as in this version from Dante Restaurant (photo © Dante Restaurant).

[2] While many of us started with red sangria (it was introduced at the 1964 World’s Fair), in Spain the type of wine used is based on the wines made in the particular region (photo © Courvoisier).

1. CUT the fruit: Thinly slice the peaches and cut the grapes in half. Add the fruit to a pitcher with the Cognac, peach liqueur and grape juice.

2. CHILL in the refrigerator for for 1-3 hours. Immediately before serving, add the Prosecco and stir gently (you don’t want to break the bubbles). Serve over ice.
 
*If you only have VSOP (the next higher grade of Cognac) and don’t want to buy VS just for this recipe, go ahead and use it. V.S. Cognac, also called Three Star, stands for Very Special. The youngest brandy in the blend has been aged for at least two years in cask. Many people prefer VSOP, Very Superior Old Pale, where the youngest spirit in the blend is aged four years in cask but the average can be 10 to 15 years. Scroll down here for the different classifications of Cognac, which are based on how long they have been aged prior to bottling.

____________________
†Is it schnapps or Schnaps, capital letter or lower case? Schnaps is the German spelling (and German nouns are always capitalized). The English added the extra “p,” and “schnapps” prevails in the U.S. In Germany the term refers to any type of strong alcoholic drink. In the U.S. it refers to a liqueur.

RECIPE #2: LEMONADE PUNCH

This recipe omits wine altogether, substituting a summer favorite, lemonade.

Ingredients

 
Preparation

1. ADD the freshly cut fruit to a punch bowl or pitcher. Pour in the remaining ingredients.

2. INFUSE for at least 10 minutes, or for several hours. Refrigerate until ready to serve. Add ice immediately prior to serving.

Most people—including American producers and importers—use these terms interchangeably. But there are differences:

 
 
WATER OF LIFE

Because spirits were initially intended to be medicinal, “water of life” was a logical term.