One-Pot Clambake
"Serve this no-frills feast with cold beer and bowls of melted butter and steaming broth for dipping. The broth cleans the clams, particularly steamers, of any stubborn grains of sand. To serve 4, halve the recipe and divide ingredients equally between two large (8-10 quart) pots...."
INGREDIENTS
•
1 750-milliliter bottle dry white wine
•
2 1/2 pounds small new potatoes, about 1" in diameter
•
8 live lobsters, about 1 1/4 pounds each
•
8 large eggs
•
8 ears of corn, husked, halved
•
4 celery stalks, cut diagonally into 1/2" pieces
•
1 1/2 pounds spicy smoked sausage (such as linguiça, kielbasa, or andouille), cut into 2" pieces
•
2 lemons, quartered, sliced
•
1 orange, quartered, sliced
•
1 head of garlic, cloves separated
•
1 large bunch thyme
•
4 pounds littleneck, Manila, or steamer clams, scrubbed
•
2 pounds mussels, scrubbed, debearded
•
Chile-Thyme Spice Mix (click for recipe)
•
1 cup (2 sticks) salted butter, melted
ADVERTISEMENT