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Simple One-Pot Clambake Recipe

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This recipe for Simple One-Pot Clambake is from The Ultimate Donovan Family Reunion Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

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

Directions:
Directions:
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.

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.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
Adding the ingredients in the right order is the secret to this recipe's success; the ones that take longest to cook go in first. The optional layer of seaweed imparts a salty ocean essence and keeps the potatoes off the bottom of the pot.

 

 

 

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