Stovetop Clambake
1 photo of Stovetop Clambake
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
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1 bottlebeer, such as pale ale or pilsner
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2 cchicken stock
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6shallots, cut in half
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6garlic cloves, crushed or left whole
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3 sprig(s)thyme
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2 largebay leaves
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1-2 tspold bay seasoning
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·salt and freshly bround pepper, to taste
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1 lbmini potatoes
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2smoked chorizo sausages or kielbasa, cut into thirds
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4corn on the cob, cut into thirds
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1 lblittle necks or manilla clams
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1/2 lbmussels if desired
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1 lblarge shrimp, peeled, tail on, deveined
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2lemons, cut in half
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·parsley, chopped for serving
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·lemon wedges for serving
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SEAFOOD SAUCE (IF DESIRED) MIX ALL TOGETHER
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1/2 cketchup
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1/2 cchili sauce
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1/2 chorseradish sauce
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2 tspworcestershire sauce
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·hot sauce to taste
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·juice of 1/2 to 1 lemon
How to Make Stovetop Clambake
- Add to large pot, beer, chicken stock, shallots, garlic, thyme, bay leaves and old bay seasoning. Bring to a boil.
- When mixture starts to boil, add potatoes and sausages. Reduce heat to simmer and cook until potatoes start to soften slightly, about 10 minutes.
- Add 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.
- With slotted spoon, remove all to serving platter. Finish with lemon wedges and seafood sauce.
