Makes 4 servings
You can most certainly cook these ingredients in a pit, but knowing how to do a clambake in a pot gives you the ability to enjoy the taste of summer any time of the year.
1 tablespoon salt
2 pounds medium potatoes, parboiled
4 ears corn, husked
2 pounds steamer clams, scrubbed
1-1/2 pounds mussels, scrubbed and beards removed
1 pound chorizo or andouille, cut crosswise into 4 pieces
4 (1- to 1-1/4-pound) live lobsters
1. Fill a large (5-gallon) pot with 1-inch of water and 1 tablespoon of salt. Place a steamer rack in the bottom of the pot and bring water to a boil.
2. Place parboiled potatoes in pot. Layer corn, clams, mussels, sausage and lobsters on top. Cover and cook 15 minutes, then uncover and gently stir to make sure everything is cooking evenly.
3. Cover again with lid and continue cooking another 10 to 15 minutes or until lobsters are red and potatoes are fork-tender.
4. Serve in bowls with Old Bay and bread to dip in the broth that has formed. A fresh side of slaw is also nice.
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