Roasted Crab & Clam Bake

Server this delicious seafood dish at your next dinner party and your guest will be in awe. Bring out the crusty bread for dipping. An informal and fun way to serve seafood, dazzling with flavor and color. From Land-O-Lakes Cookbook

• Ready In: 1 hr 30 mins
• Serves: 8

Ingredients

• 3  lbs  crab claws (or crab legs, crab cluster-the knuckle of the crab leg)
• 16  clams
• 8  new potatoes, quartered
• 8  corn on the cob, fresh (husked, each cut into thirds)
• 2  medium onions, cut into 2in pieces
• 1  cup fresh parsley, chopped
• 1⁄4 cup fresh basil leaf, torn
• 1  cup dry white wine (or chicken broth)
• 1⁄2 cup olive oil
• 1  teaspoon fresh coarse ground black pepper
• 1⁄2 teaspoon salt
• 2  teaspoons fresh garlic, minced
• 1  teaspoon  hot pepper sauce
• 3  bay leaves
• 1⁄4 cup butter (or margarine)

Directions

1. heat oven to 400*F.
2. in large roasting pan layer crab, clams, potatoes, corn and onions.
3. in a medium bowl stir together remaining ingredients, (except bay leaves and butter) pour over ingredients in roasting pan.
4. add bay leaves, cover and bake for 30 minutes.
5. then stir to baste with pan juices, continue baking covered stirring after 15 minutes for 30 to 35 minutes, or until seafood is steamed and vegetables are fork tender.
6. remove bay leaves.
7. dot butter over top of seafood and vegetables.
8. serve with pan juices.