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Q. I want to host a New England-style clam bake/boil, but clams, mussels, oysters and the like mystify me. How should I go about preparing and serving them? —Herb, Kimberly

A. Clam bakes, cioppino and bouillabaisse are all delicious versions of seafood stews that are lightly simmered in flavorful broth. Regional variations include other ingredients such as potatoes, carrots, corn on the cob, tomatoes and wine. The beauty of these culinary creations is that each seafood contributes to the rich depth of flavor in the finished stew. While almost any seafood can be used, the most common choices include lobsters, crabs, clams, crawfish, shrimp, scallops, squid, mussels and many types of fish. In addition to fresh seafood, the real key to the success of this dish is the broth. A seafood broth can be created by combining tomato juice, clam juice, white wine and aromatics like garlic, onions and thyme. Bring the broth to a simmer and adjust it with salt and pepper. Add any vegetables and allow them to par cook before reducing the heat and adding the seafood. The cold seafood will drastically drop the temperature of the simmering broth which is good to avoid overcooking it. Slowly and carefully increase the temperature of the stew to 145° F which will marry all of the flavors together and fully cook the seafood. Enjoy!