Stove-Top Clambake

Published: Aug 20, 2013

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Yields:

8

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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 (available from most fishmongers) imparts a salty ocean essence and keeps the potatoes off the bottom of the pot.

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Ingredients

2 large onions
6 clove garlic
1 bottle pale ale or medium-bodied beer
1 cup water
Fresh seaweed
1 1/2 lb. small new potatoes (white, red, or a combination)
1 lb. hot dried chorizo
Coarse salt
3 lobsters
36 littleneck clams
4 ear corn
2 lb. mussels
1 1/2 lb. large shrimp
2 Tbsp. unsalted butter
2 lemons

Directions

1. Step 1Combine 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. Step 2Remove 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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