Sunday, July 18, 2010

Stove-Top Clambake

Does Martha Stewart ALWAYS GET IT RIGHT? I know, some people think that she’s too perfect. Try some of her recipes and you will be convinced.

I love this stovetop clambake recipe that was in her last issue. 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. If you can’t find seaweed, use a huge bunch of parsley or any other green.

Bon Appetit!

Serves 6 to 8

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)

2 lemons, halved

Combine 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.

Remove 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.