Clamtastic!
Combine a warm Chicago evening, two popular Food Network hosts, and a few good friends, and what do you get? An East Coast–style chow fest to remember
(page 2 of 5)
New England Clambake
/ serves 6-8
- 2 dozen steamer clams
- 2 dozen mussels
- 2 dozen shell-on large shrimp
- 6 whole lobsters
- 2 lbs. linguiça sausage, tied in
- cheesecloth
- 1 Spanish onion, quartered
- 3 tbsp. whole peppercorns
- 12 cloves garlic, smashed
- 1 large bunch curly parsley
- 4 cups dry white wine
- Fresh seaweed, stored in salt
- water (often available at fish shops)
Pour the wine into an extra-large stockpot. Add the onion, garlic, peppercorns, and parsley. Place on the stovetop or on your grill and let the wine come to a simmer. Next, add a layer of seaweed followed by the lobsters (placed on their backs), another layer of seaweed, the shrimp, more seaweed, linguiça and the mussels, more seaweed, the clams, more seaweed, and cover with the lid. Let the pot steam over low heat about 1 to 1 ½ hours. Once the clams have opened up, you’ll know that everything is done. Serve with nut crackers for the lobster and lots of melted butter.
Related: Photo Gallery »
Photograph: Tyllie Barbosa
Styling: Barri Leiner
Did you like what you read here? Subscribe to Chicago Magazine »
E-Mail
Print
