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"  Surely your Fourth of July holiday weekend was filled with cookouts, hotdogs, hamburgers, tasty side dishes and good company. While personally hamburgers and creamy pasta salads rarely get old to me, sometimes change is good. And because summer is going to stick around for a few more months (wahoo!), odds are you will be hosting another get-together before we bid farewell to the warm weather. Instead of cooking up the same old thing, try this unique, one-pot clambake recipe in place of your typical BBQ. You don&amp;#039;t need to live on the beautiful shorelines of Maine or in lovely Cape Cod to enjoy this traditional meal. Clambakes can be made on your stovetop and can serve 6-8 people in just one pot (aka: less dishes for you to clean up!). All ingredients can easily be found at your supermarket and if you aren&amp;#039;t comfortable cooking a whole lobster, buy them frozen or already cooked. I like to use ale as my cooking liquid for this recipe (nothing screams summer like a cold one on the patio!) but your favorite light beer, water, or fish stock will work just as well. The recipe below has been adapted from Chef Michelle Ragussis who creates recipes in partnership with Sam Adams.   In a large pot on the stovetop layer 3 quartered onions, 4 cloves crushed garlic, 12 small potatoes (such as red potatoes) halved, and red pepper flakes. Add in 3-4 cups of a liquid of your choice.   Slice 1 pound each sausage and hot dogs on the bias and add to the pot. Next, toss in 2-3 pounds of mussels, clams, or a mixture of both, 3 pounds of lobster (already cut up, whole, or frozen tails) 6 ears of corn cut into thirds, 2 lemons, and a teaspoon of crushed red pepper flakes. Tightly cover the pot and cook over medium-high heat for 20-25 minutes until potatoes are soft and clams and mussels have opened. Serve from a large bowl or line 2-3 large sheet trays with foil or parchment paper and spoon clambake onto them. Don&amp;#039;t forget to serve the cooking liquid on the side! "^^<http://www.w3.org/2001/XMLSchema#string>
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