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Tasty Tidbits Tuesday

Adding the ingredients in the right order is the secret to this recipe’s success; the ones that take longest go in first.  The optional layer of seaweed (available from most fishmongers) imparts a salty ocean essence and keeps the potatoes off the bottom of the pan.

2 large or 3 medium onions cut into large wedges

6 garlic cloves

1 bottle pale ale or medium-bodied beer

1 cup water

Fresh seaweed, well-rinsed, for layering (optional)

1 1/2 pounds small new potatoes (white, red or a combination)

1 pound hot dried  chorizo, cut into 1/2 inch pieces

Coarse salt

3 lobsters ( 1 1/2 pounds each)

36 littleneck clams, scrubbed well

4 ears of corn, husked and halved

2 pounds of mussels, debearded and scrubbed well

1 1/2 pounds shrimp (about 30), shell on

2 tablespoons unsalted butter (optional

2 lemons, halved

Combine onions, garlic, pale ale, and water in a 16-quart stockpot. Cover with a layer of seaweed (or place a steamer basket on top of the onions).  Add potatoes, chorizo, and 1 tablespoon salt.  Bring to a boil.  Add lobsters; cook over high heat, covered, for 15 minutes.  Add  clams and corn; cook, covered, for 6 minutes.  Add mussels and shrimp; cook covered, until clams and mussels open and shrimp are cooked through, 4-8 minutes.

Remove seafood, corn, potatoes, and chorzio using tongs, and transfer to large platters or rimmed baking sheets.  Discard seaweed and and any unopened clams and mussels.  Strain liquid through a sieve into a bowl; add butter, swirling to melt.  Squeeze lemons over clambake.

You’ll need a large, sturdy pot to hold everything.