One-Pot Clambake recipe
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Ingredients
- 2 ½ pounds small (about 2-inch diameter) Red Bliss potatoes 2 teaspoons salt 1 tablespoon coriander seeds 1 teaspoon fennel seeds 1 teaspoon dried thyme ½ teaspoon black peppercorns 1 (750 milliliter) bottle dry white wine, such as Sauvignon Blanc 1 (1 pound) cooked chorizo sausage (preferably Spanish), cut into 8 pieces 4 (1 1/2) pounds lobsters 48 littleneck clams, scrubbed 4 ears fresh corn, husked and halved crosswise
Nutrition Info
- 847.3 caloriescarbohydrate: 44.4 gcholesterol: 286.8 mgfat: 25.4 gfiber: 4.8 gprotein: 90 gsaturatedFat: 8.7 gservingSize: -sodium: 2389.1 mgsugar: 3.5 gtransFat: : -unsaturatedFat: : -
Directions One-Pot Clambake
Directions
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Pour 1 gallon of water into a lobster pot or stockpot large enough to hold all ingredients. Add potatoes and salt and bring to a boil. Cook, covered, 10 minutes (potatoes will be slightly softened but not cooked through).
Put coriander, fennel, thyme, and peppercorns in a large piece of cheesecloth. Gather edges together and tie with kitchen string to make a pouch.
Add spice pouch, wine, chorizo, and lobsters to pot with potatoes. Boil, covered, 5 minutes. Add clams and corn and cook, covered, until lobsters are cooked and clams have opened, about 5 minutes (discard any unopened clams).
Cut each lobster in half using a heavy knife and kitchen shears. Serve each person half a lobster, 6 clams, half an ear of corn, 2 potatoes, and a piece of chorizo.