One-Pot Clambake
Erin Hess
ingredients
- 2 pounds Small New Potatoes
- 8 oz Spanish Chorizo or Kielbasa, sliced
- 1 lg Onion, thinly sliced
- 1 12-oz Bottle Lager Beer
- 4 Bay Leaves
- Kosher Salt and Pepper
- 8 Ears Corn, cut into thirds
- 2 pounds Large Shrimp, shells on
- 4 dz Littleneck Clams, scrubbed
- 2 Baguettes, warmed
- 3 Sticks Butter, melted
directions
- 1
Heat grill to high. In an 11-quart stockpot, combine the potatoes, chorizo, onion, beer, bay leaves, 1 tsp salt, and 1/2 tsp pepper. Add just enough water to cover the potatoes. Add the corn, shrimp, and clams in layers.
- 2
Cover the pot. Cook on grill until the clams open, the shrimp are opaque, and the potatoes are tender, 20 to 25 minutes. (Or cook on the stove over medium-high heat.)
- 3
Transfer to a large platter and serve with the bread and butter.
notes
Scrub clams, then place in cold water and sprinkle with 1/4 cup cornmeal. Soak for 30 minutes, in the refrigerator, and repeat two to three times.
Source: Real Simple
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews