Gonna have a clambake — on your stovetop?

Video: Martha’s stovetop clambake

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   >>> this morning on martha on today, a clam bake . no need for the beach, and martha says you can throw your own seafood extravaganza in your own kitchen. she's here to show us hope with help from the recipe from quarter martha stewart living ." good morning. th a lot of people think it's too complicated.

   >> it's easy. get your ingredients assembled as we have. we have three onions just quarters, we have six or seven cloves of garlic chopped coarsely and three lobsters. they have to be in there for 15 minutes , the lobsters to be well cooked. now we add a bottle of beer.

   >> why do you put beer in there?

   >> the lobsters will be happy.

   >> that is a terrible bottle opener .

   >> no, no. here. how about this way?

   >> there we go.

   >> you pour that in.

   >> that was a little dysfunctional. here we go. all of it?

   >> in the july issue every state in the union is celebrated. it's a real patriotic issues and interesting facts about all the states. this is seaweed.

   >> where do you get the seaweed?

   >> if you live near the beach, wash it after you pick it up off the beach. it's a beautiful, healthy thing.

   >> ha if you don't live near the beach sf.

   >> get it at the fish market .

   >> is there anything to substitute?

   >> throw in a bunch of herks, a handful of parsley, difficull, just the flavoring.

   >> they haven't been cooked at all?

   >> no, they've not been cooked. then you add a tablespoon of salt.

   >> not the kind i dump in.

   >> not the whole bowl.

   >> keep me away from it.

   >> we are chorizo. this is delicious.

   >> all of it?

   >> yep, throw it all in. then you throw in your clams. these are little neck clams that have been scrubbed and are clean.

   >> would this cook first. how long is that going to cook?

   >> 15 minutes . i want to add everything. it will be okay.

   >> okay.

   >> you add the clams. they're going to open. you add your corn. you add all those.

   >> look at this right on top.

   >> you add your corn in here. you add mussels if you like mussels. make sure every mussel is scrubbed and closed. you don't want them open.

   >> you layer this. you wouldn't stir this, right?

   >> no. don't stir it. your lobsters -- what's in the bottom will take longer to cook. these things steam. the shrimp go in very last, okay? cook that for 15 minutes . that has to really cook for 15 minutes . this is what comes out. look.

   >> so you just take it from the top and put it --

   >> this is hot. you have your lobster . what i like to do is snip -- we couldn't find a pair of snippers for some reason. you snip the tips of the lobster 's claws off and let the moisture drain out. remove the safety rubber bands to -- you can pull those off if you want.

   >> martha , is this the same without the smell of sea air and sand in your pants and all that stuff and the bugs?

   >> what do you think?

   >> it smells good.

   >> the mel is fantastic.

   >> if you can't be on the beach, get a feeling about it.

   >> what about the friends in the midwest? all those people from ohio are out on the plaza. look how great this is? you have your potatoes and clams, everything is open. you don't have to eat the seaweed if you don't want. the seaweed adds a sea flavor to it.

   >> you can find a festive way to present it on a platter here and you can put seashells and coral neck to.

   >> the onions and corn and potato potatoes.

   >> start to finish, how long are we talking?

   >> 40 minutes.

   >> most of the time is spent scrubbing?

   >> serve them with wedges of lemon.

   >> it's great for people to serve themselves?

   >> this is for four. one lobster per person. do you know how to open a lobster ?

   >> i have no idea.

   >> let's do that. that will be an interesting lesson here. you have your lobster claws. i twist the lobster claws off like this.

   >> that looks easy.

   >> one of my friends takes all the meat out before he eats the lobster . i like to eat it piece by piece . then you twist the tail off. you have to be prepared to get your hands dirty. so here. we have a female lobster . see the red row. that's my favorite part. i love that.

   >> do you know how to get the tail out of the shell?

   >> i take a knife and slide that and take my fork and pull it out. take the fork like this and slide it under the shell like that i can and take the shell out.

   >> this doesn't work well.

   >> everything from martha works.

   >> the whole tail comes right out. that was a big chunk.

   >> that's good.

   >> without any trouble.

   >> why don't you split it down the middle and crack it open.

   >> this takes it right out.

   >> we have one right there if you want it.

   >> look how it comes out? in a nice, big piece without cutting. it really does come out. this is great.

   >> there you go.

   >> nice work , there.

   >> thank you.

   >> and then you crack your big claws, okay? these are hard lobsters. i've been eating soft shedders up in maine.

   >> with the thin shells?

   >> yeah, i love the shedders.

   >> . you crack it and pull it out. this meat is so beautiful. dip it into melted butter or a fish broth if you like.

   >> this must be the fish broth you have here. it has a --

   >> that's the juice. then you can add any kind of -- a little kay yen pepper. you can open this if you want or take out the row. look at this row. don't be afraid.

   >> most people quit at this point. the tail and the claws.

   >> you haven't been to maine where they sit and eat the lobster .

   >> i won't eat that, no. what would you generally serve as a dessert. talk about the things you have up there?

   >> on the cover of "living" magazine all these pies. they are strawberry rhubarb pie , rhubarb pie , raspberry pie .

   >> mixing the berries can bring a depth to the pie.

   >> there's so delicious with that nice, flakey piecrust and bake the pie hot it will it's bubbling in the center. you know your berries are cooked through and through.

   >> isn't this fun?

   >> you can make these your weekend when it rains. we're hoping for rain.

   >> can you put it in the ziploc bag and dip it in the water?

   >> this is the good, healthy way to make a clam bake .

   >>> next, a firsthand look at the dirty and dangerous position of chasing mummies, but first, this is "today" on nbs.

   >> if

   >>> during his career he has unearthed some of the world's most famous, important, historical relics and now in the new

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