Living here in Maine, the 1st thing you think about is lobster. It’s so fresh and abundant here! It’s one of my favorite dishes and I always make it for friends and family. Of course I followed Martha Stewart (http://www.marthastewart.com/318403/stove-top-clambake) and used her recipe with a few of my own tweaks. ENJOY!
- 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)
I don’t eat chorizo, so I didn’t use that and this time since it was just my mom, daughter, and me, I omitted the mussels and potatoes and used corn instead. Believe me, the lobster alone is filling!
1st thing’s first…clean and scrub your clams!!! Get as much of the sand out as you can! I’ve read that if you soak them in water and pepper, it will help them spit out the sand.
Combine onions, garlic, beer, and water in a 16 qt stockpot. Found this neat beer and tried it…
Cooking on high heat, add the lobster, cover it, and cook for 15 minutes. Then add the clams and corn, cook, covered, for 6 minutes. If you want to, then add the mussels and shrimp. Cook, covered, until the clams have opened up, about 4-8 minutes. With seafood I always do the max to make sure 🙂
Then presto it’s done!
NOTE: You know the lobster is done when it’s bright red as shown in the pic! So again, the clams and mussels have to be open, and lobster red!
Take them out with tongs, place them in a serving dish, melt some REAL butter, and serve! Easy and looks AMAZING!