Stovetop Clambake

Daune (pronounced "Dawn") Browne

By
@vavavoom

This stovetop clambake is the best. There is NO LOBSTER in this one, even though I live in Maine.

Rating:
★★★★★ 1 vote
Comments:
Prep:
1 Hr
Cook:
30 Min

Ingredients

1 bottle
beer, such as pale ale or pilsner
2 c
chicken stock
6
shallots, cut in half
6
garlic cloves, crushed or left whole
3 sprig(s)
thyme
2 large
bay leaves
1-2 tsp
old bay seasoning
salt and freshly bround pepper, to taste
1 lb
mini potatoes
2
smoked chorizo sausages or kielbasa, cut into thirds
4
corn on the cob, cut into thirds
1 lb
little necks or manilla clams
1/2 lb
mussels if desired
1 lb
large shrimp, peeled, tail on, deveined
2
lemons, cut in half
parsley, chopped for serving
lemon wedges for serving

SEAFOOD SAUCE (IF DESIRED) MIX ALL TOGETHER

1/2 c
ketchup
1/2 c
chili sauce
1/2 c
horseradish sauce
2 tsp
worcestershire sauce
hot sauce to taste
juice of 1/2 to 1 lemon

Step-By-Step

1Add to large pot, beer, chicken stock, shallots, garlic, thyme, bay leaves and old bay seasoning. Bring to a boil.
2When mixture starts to boil, add potatoes and sausages. Reduce heat to simmer and cook until potatoes start to soften slightly, about 10 minutes.
3Add corn, clams, mussels, shrimp and lemon halves. Cover and let steam until clams and mussels have opened and shrimp start to curl, turn pink and are just cooked through...about 5-10 minutes.
4With slotted spoon, remove all to serving platter. Finish with lemon wedges and seafood sauce.

About this Recipe

Course/Dish: Fish, Seafood