Indoor Clambake

I've been dying to try this all summer. The Lobster Place and Clamman both have pre-packaged, all ready versions, but I was tempted by the chorizo, onions, and garlic in Martha Stewart's recipe. It was a great, fun, and surprisingly easy meal. Good for a special occasion, or, in my case, just having girls over for dinner. The dipping sauce is delicious and much healthier than just a bowl of melted butter. So summery and festive!

The mussels were tender and delicious and the lobster was cooked perfectly. The little knuckles just melt in your mouth. The timing on this recipe is what makes everything cook perfectly. When cracking into the lobster claws, prepare to get a little messy. The corn tastes great dipped in the sauce and sprinkled with salt.

(for 4 people)
Ingredients:
1 onion, quartered
3 garlic cloves
1/2 bottle of pale ale beer (I used Brooklyn Summer)
1/2 cup water
3/4 lb new potatoes

1/2 lb dried, hot chorizo cut into 1 inch pieces
salt
1 1 1/2 lb lobster (2 if you've got a big lobster eater)
1 1/2 lb little neck clams
1 lb mussels
2 ears of corn, shucked and halved
3/4 lb shrimp, shells on
2 tbsp butter
2 lemons, quartered

Beautiful chorizo from Murray's

Directions:
Combine onions, garlic, beer, and water in a large pot. Cover with a steamer basket. Add potatoes, chorizo, and 1/2 tbsp of salt.

Bring to a boil. Add lobster. Cook, covered, for 10 minutes. Add clams and corn.

Cook, covered, for 6 minutes. Add mussels and shrimp. Cook, covered, until clams and mussels open and shrimp is cooked through, about 8 minutes. Remove seafood, corn, potatoes, and chorizo using tongs and transfer to a baking sheet for serving. Discard unopened clams and mussels. Strain liquid through a fine mesh sieve into a bowl. Add butter and swirl to melt. Squeeze lemon quarters over all the seafood and eat! Dip everything in the yummy broth and be sure to serve it with some bread.

About to dig in