While a traditional clambake usually takes place on the beach—in a big pit with lots of seaweed—you can still partake in this summertime favorite, even if you’re miles away from the sand and surf. Luckily, clambakes can come in all shapes and sizes. All you need is a pot, a grill and of course some clams.

Use a large stockpot or an 18-inch roasting pan. Start by padding your vessel with new potatoes and if you like Andouille sausage sliced crosswise. Fill with water. If you’ve got some beer or white wine on hand, or literally in your hand, feel free to splash a little in there as well. Pop in some peeled garlic cloves, course sea salt, and to really embrace the whole New England origin of the clambake, some Old Bay Seasoning. You can mix and match different ingredients and seasoning depending on your taste.

Take your clambake caldron and place it on the grill, which you’ve preheated because you’re just “on it” like that, cover with foil or the pot lid, then close the grill and let everything come to a boil. Should take about 15 minutes.

This is a great time to set up the table. Clambakes are all about getting messy, so save the fancy tablecloth and line your table with newspaper or big brown sheets of paper. You can use medium sized rocks to hold the paper down.

Now, back to your pot. If the potatoes have softened and it’s starting to smell like summer, it’s time to throw in some corn (cook for 10 minutes- until soft), then add your clams. If you’re feeling fancy, you can also chuck in some shrimp (leave the shells on) or lobster, or both. Cook until your clams open up.

Transfer the ingredients right onto your lined table. Be careful contents may be hot. Serve with some little bowls of melted butter for dipping, lemon wedges and some big chunks of French bread. You can also transfer some of the broth for additional dipping. Don’t forget the box of Old Bay seasoning on the side as well.

You’ll want to leave the silverware in the drawer for this meal. It’s time to get dirty! Luckily though, the clean up is easy as folding the paper up and throwing in the trash.

Are you a brilliant clam-baking boss? What are your favorite clambake seasonings? Share in the comments or over on Twitter at @luvoinc.