Tastes: IN THE KITCHEN with Sam Gugino: As American as a Clambake

Sam Gugino
Issue: May 31, 2008

The clambake is every bit the American institution that Thanksgiving dinner is, maybe more so. Turkey was but one of many foods at the first feast; there were also clams, lobsters and corn—all of which happen to be elements of an old-fashioned clambake.

For the full article, check out the new issue of Wine Spectator, on newsstands April 23, 2008.

To continue reading this page, become a WineSpectator.com member today!

Do you have a Wine Spectator magazine subscription? Save 50% on your Online Membership right now!


Already a member?

  |  Forgot Password?

By clicking "Log In" you agree to the Terms and Conditions of WineSpectator.com

MEMBER LOGIN

= members only

Keep me logged in      Forgot Password?

Job Opportunities

Passionate about wine? Wine Spectator magazine is looking for an enthusiastic copy editor in the New York office.

Email Newsletters

Sips & Tips | Wine & Healthy Living
Video Theater | Collecting & Auctions
New! Ratings Flash

» View samples
» Or sign up now!
» Manage my newsletter preferences

Classifieds

The marketplace for all your wine needs, including:

Wine Storage | Wine Clubs
Dining & Travel | Wine Auctions
Wine Shops | Wine Accessories