Prep 10 mins
Cook 30 mins
Adding the ingredients in the right order is the secret to this recipe's success; the ones that take longest to cook go in first. Use the broth on the side to dip your seafood and nice thick chunks of french bread.
- 3 medium onions, cut into large wedges
- 6 garlic cloves
- 1 1⁄2 cups pale ale or 1 1⁄2 cups medium-bodied beer
- 1 cup water
- 1 1⁄2 lbs small new potatoes (white, red, or a combination)
- 1 lb hot chorizo sausage, cut into 1/2-inch pieces
- coarse salt
- 4 -5 lobster tails
- 36 littleneck clams, scrubbed well
- 4 ears corn, husked and halved
- 2 lbs mussels, debearded and scrubbed well
- 1 1⁄2 lbs large shrimp, shell-on (about 30)
- 2 tablespoons unsalted butter (optional)
- 2 lemons, halved
- Combine onions, garlic, pale ale, and water in a 16-quart stockpot. Add potatoes, chorizo, and 1 tablespoon salt. Bring to a boil. Add lobsters; cook over high heat, covered, for 15 minutes. Add clams and corn; cook, covered, for 6 minutes. Add mussels and shrimp; cook, covered, until clams and mussels open and shrimp are cooked through, 4 to 8 minutes.
- Remove seafood, corn, potatoes, and chorizo using tongs, and transfer to large platters or rimmed baking sheets. Discard and any unopened clams and mussels. Strain liquid through a sieve into a bowl; add butter, swirling to melt. Squeeze lemons over clambake.
- Serve liquid in individual ramekins.
We were disappointed. The lobster was overcooked and chalky, and the broth was bitter from the beer. Next time, we'll swap in white wine for the beer, and add the lobster after the potatoes have cooked 10 minutes, along with the clams and corn.