Ingredients for Martha Stewart Stove Top Clambake
- 1 large onion (chopped)
- Garlic Cloves
- 12 oz pale ale
- 4 cups water
- New Potatoes
- Chorizo Sausage
- Coarse Salt
- Lobster Tails
- Littleneck Clams
- 2 ears of corn (shucked and cut into 3-inch pieces)
- 1 lb mussels (cleaned and debearded)
- Large Shrimp
- Unsalted Butter
- 2 lemons
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How to Make Martha Stewart Stove Top Clambake
- In a 16-quart stockpot, combine 1 large onion (chopped), 4 cloves garlic (minced), 12 oz pale ale, and 4 cups water.
- Add 2 lbs Yukon Gold potatoes (cubed), 8 oz chorizo sausage (sliced), and 1 tablespoon salt.
- Bring the mixture to a rolling boil over high heat.
- Gently add 2 lbs live lobsters (halved lengthwise).
- Cover the pot and cook over high heat for 15 minutes.
- Add 2 lbs littleneck clams (scrubbed), and 2 ears of corn (shucked and cut into 3-inch pieces).
- Cover and cook for 6 minutes.
- Add 1 lb mussels (cleaned and debearded) and 1 lb shrimp (peeled and deveined).
- Cover and cook until clams and mussels open and shrimp are pink and cooked through (4-8 minutes). Discard any unopened clams or mussels.
- Using tongs, carefully remove the cooked seafood, corn, potatoes, and chorizo. Transfer to large platters or rimmed baking sheets.
- Strain the cooking liquid through a fine-mesh sieve into a bowl.
- Stir in 4 tablespoons of butter, swirling until melted.
- Squeeze the juice of 2 lemons over the clambake.
- Serve the flavorful broth in individual ramekins alongside the seafood and crusty bread for dipping.
Nutrition Information (Approximate per serving)
Sodium
100 g
Sugar
34g
Fat
91g
Carbs
30g
