Stove-top Clam Bake

(from Betty’s recipe box)

Source: In the Kitchen with Stefano Faita

Serves 4 people

Categories: Seafood

Ingredients

• 1 bottle beer
• 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 tbs Old Bay Seasoning (see recipe)
• Salt and freshly ground pepper to taste
• 1 pound mini potatoes
• 2 smoked chorizo sausages, cut into thirds
• 4 corn on the cobs, cut into thirds
• 1 lb manila clams
• 1/2 lb mussels
• 1 pound large shrimp, peeled, tail on, deveined
• 2 lemons, cut in half
• parsley, chopped, for garnish
• lemon wedges, for garnish
• seafood sauce (see recipe)

Directions

1. Add to large pot beer, chicken stock, shallots, garlic, thyme, bay leaves and Old Bay Seasoning. Bring to a boil.

2. When mixture starts to boil, add potatoes and sausages. Reduce heat to simmer and cook until potatoes start to soften slightly, about 10 minutes.

3. Add corn, clams, mussels, shrimp and lemon halves. Cover and let steam until clams and mussels have open and shrimp start to curl, turn pink and are just cooked through, about 5 to 10 minutes.

4. With slotted spoon, remove seafood, sausages and veggies to large platter. Finish with chopped parsley. Serve with lemon wedges and seafood sauce.

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