Stovetop Clambake
1 photo of Stovetop Clambake Recipe
By
Daune (pronounced "Dawn") Browne
@vavavoom
1
This stovetop clambake is the best. There is NO LOBSTER in this one, even though I live in Maine.
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
- 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
SEAFOOD SAUCE (IF DESIRED) MIX ALL TOGETHER
How to Make Stovetop Clambake
- 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.
