Stovetop Clambake

Jul 9th, 2010

Ingredients
  • 2 large or 3 medium onions, cut into large wedges
  • 6 garlic cloves
  • 1 bottle pale ale or medium-bodied beer
  • 1 cup water
  • Fresh seaweed, well rinsed, for layering (optional)
  • 1 1/2 pounds small new potatoes (white, red, or a combination)
  • 1 pound hot dried chorizo, cut into 1/2-inch pieces
  • Coarse salt
  • 3 lobsters (1 1/2 pounds each)
  • 36 littleneck clams, scrubbed well
  • 4 ears of corn, husked and halved
  • 2 pounds mussels, debearded and scrubbed well
  • 1 1/2 pounds large shrimp (about 30), shell-on
  • 2 tablespoons unsalted butter (optional)
  • 2 lemons, halved

Baking Directions

1. Combine onions, garlic, pale ale and water in a 16-quart stockpot. Cover with a layer of seaweed (or place a steamer basket on top of onions). Add potatoes, chorizo and 1 tablespoon salt. Bring to a boil. Add lobsters; cook over high heat, covered, for 15 minutes. Add clams and corn; cook, covered, for 6 minutes. Add mussels and shrimp; cook, covered, until clams and mussels open and shrimp are cooked through, 4 to 8 minutes.

2. Remove seafood, corn, potatoes and chorizo using tongs, and transfer to large platters or rimmed baking sheets. Discard seaweed and any unopened clams and mussels. Strain liquid through a sieve into a bowl; add butter, swirling to melt. Squeeze lemons over clambake.

Serves 6-8 (depends on who’s eating)

Source:  marthastewart.com

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Written by Lea Barlow1 Comment

One Response to Stovetop Clambake

  1. Pingback: Hot and Healthy Mom • Weekend Eats: Modified Clambake

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