La Marca Prosecco
Just Beachy

classic clambake

Doin' it East Coast style.

Splash and sparkle: so-easy seafood feast

  • WHY: Traditional New England clambakes are the ultimate conversation starters, making them great for mixing different groups of friends.
  • GET: Seafood boil seasoning, clams, lobsters, shrimp, potatoes, onions, kielbasa or Andouille sausage and corn. And lots of butcher paper (we’ll get to that).
  • HOW: Boil the seafood in seasoned water, then do the same with the sausage and veggies. Cover a table with a waterproof tablecloth and cover with butcher paper. When it’s time to eat, strain your food and serve right onto the table.
  • SKIP: The silverware. Traditional dump dinners like these are all about finger food.
  • MIX: Queen Bees. A touch of honey sweetness is just the thing in contrast with the savory meal.
classic clambake
classic clambake
classic clambake
bzzz bzzz

queen bee

Assemble the ingredients:
  • 1½ oz. La Marca Prosecco
  • 1½ oz. New Amsterdam Gin or Citron Vodka
  • ¾ oz. lemon juice
  • ¾ oz. honey syrup
  • Peeled cucumber slices

Muddle the cucumber slices and shake all ingredients except La Marca. Strain into a champagne flute while simultaneously pouring in your Prosecco. Garnish your gin cocktail with a twist of cucumber peel.

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    GNO

    Prep and primp. Pre or post.

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