Jan 14, 2013
No need to head to the beach to make this easy stove-top version of a clam bake. All you need is a big pot and lots of fresh seafood!
1 bottle beer, such as pale ale or pilsner
1 to 2 cups chicken stock
6 shallots, cut in half
6 garlic cloves, crushed or left whole
3 sprigs thyme
2 large bay leaves
1 to 2 tbsp. Old Bay Seasoning
Salt and freshly ground pepper, to taste
1 pound mini potatoes
2 smoked chorizo sausages or kielbasa, cut into thirds
4 corn on the cob, cut into thirds
1 pound little necks or manilla clams
1/2 pound mussels
1 pound large shrimp, peeled, tail on, deveined
2 lemons cut in half
Parsley, chopped for serving
Lemon wedges, for serving
Add to large pot or stock 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 to 10 minutes.
With slotted spoon or spider, remove seafood, sausage and veggies to large serving dish or platter. Finish with chopped parsley. Serve with lemon wedges and Seafood Sauce.
Yield: 4 to 6 servings.