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Martha Stewart Stove-Top Clambake

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“Adding the ingredients in the right order is the secret to this recipe's success; the ones that take longest to cook go in first. Use the broth on the side to dip your seafood and nice thick chunks of french bread.”
READY IN:
40mins
SERVES:
4-5
YIELD:
1 clambake
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine onions, garlic, pale ale, and water in a 16-quart stockpot. 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 to 8 minutes.
  2. Remove seafood, corn, potatoes, and chorizo using tongs, and transfer to large platters or rimmed baking sheets. Discard and any unopened clams and mussels. Strain liquid through a sieve into a bowl; add butter, swirling to melt. Squeeze lemons over clambake.
  3. Serve liquid in individual ramekins.

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