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January 13, 2009
Stovetop Seafood Bake
Ingredients:
1 1/2 lb. baby red potatoes
Four 1 1/4 lb live lobsters
3/4 lb linguica or chorizo sausage, cut into 2" pieces
4 ears of corn, shucked
3 lb. steamer (soft-shell) clams, soaked
4 sticks (1 lb) butter, melted
2 leamons, sliced
2 cups cornmeal
Directions:
Place potatoes in a 20 quart pot and add enough cold water to just cover the potatoes. Put a lid on the pot and bring the water to a rolling boil. Turn the heat off. Add lobsters to the pot, layering them carefully to optimize the use of space. First add sausage, then corn, followed by steamer clams. Cover the pot (use foil if the pot is too full for the lid), turn the heat to high, and cook for 8 to 10 minutes or until the loberts' shells are a deep red. While the clambake is cooking, melt butter over low heat in a small saucepan. Reserve some cooking broth from the pan for the clams. Serve the broth, melted butter, and lemons on the side.
To Soak Clams: You want to soak the clams to get all the dirt and filth out of them. To do so, soak the steamer clams in a pot filled with cold water and about 2 cups of cornmeal for about 8 hours. You can change the water and add more cornmeal in about four hours if you believe it is necessary. Rinse the clams before adding them to your stockpot.
Posted by Kelli Little at January 13, 2009 05:22 PM