Stovetop Clambake
A simple version for 2
Fill a stockpot a third of the way with water. Add 1/2 lb. unpeeled baby red potatoes; 2 ears corn, halved; 2 small white onions, quartered, with outer skins discarded; and 1/2 lb. fully cooked smoked sausage, cut into chunks. Add 2 teaspoons salt. Boil for 5-7 minutes.
Add 1 lb. each of well-scrubed clams and mussels to stockpot; boil, covered, for 15 minutes or until shellfish open. Discard any that remain closed.
Serve immediately with melted butter and lemon wedges.
BJ's personal recipe file
Source: Charly Porter
Recipe in The New York Times Seafood Cookbook
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