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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.
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