Loading…
Saturday, August 30, 2014
Current Weather
Loading Current Weather....
HomeHome
Published: Saturday, 5/24/2003

Clambake in a Pot

1 ~to 2 pounds kielbasa, optional~

1 ~to 2 pounds good slab bacon, in 2 pieces, optional~

6 ~pounds hard-shell clams, washed~

6 ~pounds mussels, washed and debearded~

2 ~pounds tiny new potatoes~

4 ~11/4 to 11/2-pound lobsters~

8 ~ears corn, shucked~

~Melted unsalted butter, optional~

Cook's note: Debearding mussels means to pull off the tough threads that are at the hinge end of the shell.

Put the meat in the bottom of a very large pot, like a lobster pot. Add clams and mussels, then the potatoes. Top with lobsters and corn and add 1/2 cup water. Cover and turn the heat to high.

Cook, shaking the pot a little every few minutes, for about 20 minutes. Remove the lid and — using caution because of the danger of being scalded — check potatoes to see if they are tender. If not, re-cover and cook another 10 minutes.

Put the corn, meat, and lobsters on one or more platters. Cut the lobsters in half. Put the mollusks in a large bowl and ladle some of the cooking juices over them. Serve with melted butter, if desired.

Yield: 8 servings

Source: The Minimalist Entertains by Mark Bittman



Guidelines: Please keep your comments smart and civil. Don't attack other readers personally, and keep your language decent. If a comment violates these standards or our privacy statement or visitor's agreement, click the "X" in the upper right corner of the comment box to report abuse. To post comments, you must be a Facebook member. To find out more, please visit the FAQ.






Poll