Description
This is the most fun you can have with your seafood. It started with the idea of a fun get-together clam bake then took off with a life of its own. This recipe is a general guide. Have fun, mix and match your favorite seafood. I would ask your fish monger what is fresh, and then decide what seafood to add. I’ve even added a whole octopus before. Serve with a nice white wine, turn on some music and have fun. Great outdoor meal.
Ingredients
- 8 medium red potatoes, scrubbed
- 1 pound clams in shell, scrubbed
- 1 pound mussels, cleaned and debearded
- ½ pound unpeeled large shrimp
- 1 (48 fluid ounce) can chicken broth
- ¼ cup dry vermouth (Optional)
- 1 ½ cups butter, divided
- 1 loaf French bread
Instructions
- Place a potatoes in a layer in the bottom of a large pot. Cover with a layer of clams
- then mussels
- and finally the shrimp. Pour in the vermouth and enough chicken broth to fill the pot halfway. You may not need all of the broth
- depending on the size of your pot. Cut a half cup of the butter into cubes and place on top of the seafood. Cover with a lid
- and seal tightly with aluminum foil.
- Bring to a boil
- then simmer over medium-low heat for 45 minutes. Remove from the heat
- and carefully remove the foil and lid. Remove the seafood and potatoes from the liquid and serve on a large platter
- family-style.
- Melt 1/2 cup of reserved butter
- and divide into 4 individual dishes for dipping. Serve with French bread and remaining softened butter for the bread.
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hr 5 mins
Servings: 4