Martha Stewart Stove-Top Clambake

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.

• Ready In: 40 mins
• Serves: 4-5
• Yields: 1 clambake

Ingredients

• 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

Directions

1. 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.
2. 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.
3. Serve liquid in individual ramekins.