Summer is sacred. No question about it. Here, top bloggers, chefs, and more share their must-happen summer tips and traditions.

Summer is the Season To

“Summer is the season to…

…bake pies. Growing up, my mom used to bake us all sorts of pies. Blueberry. Peach. Strawberry Rhubarb. We’d never eat them hot, though. After they came out of the oven, we’d let them cool off by an open window in the kitchen and then pop them in the fridge overnight. By breakfast we’d be ready for a slice: the perfect relief from the morning heat.”
–Annie Dean

…camp in the White Mountains and grill over an open fire.”
–Armand Toutaint 
Chef de Cuisine, Turner Fisheries

…sit back and let the ingredients speak for themselves.”
–The Editors at Food52

…drink smoothies for lunch.”
–Tina Haupert
Blogger, Carrots ‘N’ Cake, and freelance writer,

…mix up a few pitchers of margaritas, then kick back with your guests and have some fun.”
–Camille Styles
Blogger, Camille Styles

…join up with friends and share some light, fresh, and healthy recipes. Grill meat, fish, and vegetables, and round out your meals with beans or pasta salads.”
–Reena Dulfon
Blogger, Set to Turbo, and health/fitness coach

…make an heirloom tomato salad.”
–Adam Roberts
Blogger, The Amateur Gourmet

…drink fruity herbal iced teas.”
–Debbie Hallock
Blogger, Deliciously Inspired

…picnic on the Deschutes River, sipping frosty microbrews from the Bend Ale Trail and stoking the campfire for an evening of s’mores under the stars.”
–Tawna Fenske
Communications Manager, Visit Bend, and author

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June 14, 2013

Turner Fisheries Clambake

Boston Magazine awarded them “Best Clam Chowder.” The Boston People’s Choice Awards declared them “Best Seafood Restaurant.” Simply put, Chef Armand Toutaint is a bona fide expert when it comes to serving up fish, shellfish, and the like. So when Turner Fisheries offered to share this clambake recipe – which, mind you, doesn’t require a beach – we most definitely took them up on it (and you should, too).

Turner Fisheries Clambake
Serves 1 

1½-pound lobster
3 littleneck clams
5 mussels
3 fingerling potatoes, blanched and cut in half
1 tablespoon fresh corn kernels
¼ teaspoon chopped garlic
¼ teaspoon chopped shallots
1 tablespoon olive oil
1 tablespoon white wine
¼ cup vegetable stock
1 teaspoon butter
½ teaspoon parsley, chopped
Salt and pepper

1. Bring a large pot of water to a boil.

2. Add lobster to boiling water and cook for 7 to 8 minutes.

3. While lobster is cooking, sauté potatoes, corn, and littleneck clams with garlic and shallots in oil, and season with salt and pepper to taste.

4. When potatoes are nicely browned, add mussels, white wine, and vegetable stock to sauté pan and cover to steam. Once clams open, add butter and parsley, adjust seasoning, and arrange in bowl.

5. When lobster is cooked, cut tail in half, crack open claws and knuckles, brush with butter, and add to bowl.

Our Sunday Supper: Clambake Boutique opens Sunday, May 19, at 11AM ET.

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May 19, 2013