Favorite Seafood from Around the USA

WASHINGTON: PLANK SALMON

Western settlers learned this technique from Native Americans, and it hasn’t changed much over the centuries. Soak a wood plank (preferably western red cedar) in water, place the salmon on it skin-side down, and then put the plank right on the barbecue and close the lid. You get not

only a deliciously smoked fish but also an impressive serving dish.

MASSACHUSETTS: CLAMBAKE

Some historians say that Native Americans taught the Pilgrims how to cook up a proper clambake. Others say the dish was created right after the American Revolution. Everyone agrees that a top-notch clambake needs to include all sorts of shellfish, as well as corn on the cob, sausage, potatoes— and a healthy supply of napkins.