Clambake on the Stovetop Recipe
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Category: |
Category: |
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Ingredients: |
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
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Directions: |
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. |
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Number Of
Servings: |
Number Of
Servings:6-8 |
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