This classic New England Clambake brings together an array of fresh seafood, potatoes, corn, and sausage, all steamed together with flavorful seasonings. It's a delightful feast that captures the essence of coastal dining.
Ingredients: 4 pounds small red potatoes, scrubbed. 4 onions, peeled and halved. 8 ears corn, husked and halved. 4 pounds littleneck clams, scrubbed. 4 pounds mussels, debearded and scrubbed. 4 live lobsters 1 1/2 pounds each. 4 pounds large shrimp, deveined and shells intact. 4 pounds Andouille sausage, sliced. 4 lemons, quartered. 1 cup butter, melted. 4 tablespoons Old Bay seasoning. 4 tablespoons chopped fresh parsley, for garnish.
Instructions: Prepare a large pot or outdoor steamer. Layer the potatoes, onions, and corn in the pot. Add a layer of seaweed if available. Layer the clams, mussels, lobsters, shrimp, and sausage on top. Squeeze lemon juice over the layers and sprinkle with Old Bay seasoning. Pour melted butter over the layers. Cover the pot tightly and steam over high heat for about 45 minutes to 1 hour, or until seafood is cooked through. Carefully remove the seafood and vegetables from the pot, arranging them on a large platter. Sprinkle with chopped parsley and serve hot.
Prep Time: 30 minutes
Cook Time: 60 minutes
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