End of Summer Clam Bake..

We love summer clam bakes. I haven't done one this summer yet so I am thinking not this weekend but maybe the next we will invite some friends over and enjoy this great feast! Even if you are not at the beach, you can entertain with this stove top clambake recipe..

Ingredients

• 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 mussels, debearded and scrubbed well
• 1 1/2 pounds large shrimp (about 30), shell-on
• 2 tablespoons unsalted butter (optional)
• 2 lemons, halved

Directions

1. 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 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 to 8 minutes.
2. Remove seafood, corn, potatoes, and chorizo using tongs, and transfer to large platters or rimmed baking sheets. Discard seaweed and any unopened clams and mussels. Strain liquid through a sieve into a bowl; add butter, swirling to melt. Squeeze lemons over clambake..

This is a great meal to eat outside on a table with news paper where clean up will be easy.

 I am so doing this for our end of summer cook out.. adults only!

K Jaggers

♥