A clambake without a beach? Many New Englanders would call that heresy. But just imagine digging into summer's best ingredients -- clams, lobsters, mussels, corn -- without digging a firepit and hauling all your food to the shore. The classic feast can be traced to pre-Colonial times and the Wampanoag Indians. The southeastern Massachusetts tribe sees cooking seafood and vegetables in a stone-and-seaweed-lined pit as a joyous ritual, honoring the circle of life.