ONE-POT CLAMBAKE

One-Pot Clambake image

My take on a traditional New England summer dinner with potatoes, lobster, clams, and fresh corn.

Provided by SandyG

Categories Main Dish Recipes Seafood Main Dish Recipes Clams

Time 55m

Yield 8

Number Of Ingredients 11

Ingredients

2 ½ pounds small (about 2-inch diameter) Red Bliss potatoes
2 teaspoons salt
1 tablespoon coriander seeds
1 teaspoon fennel seeds
1 teaspoon dried thyme
½ teaspoon black peppercorns
1 (750 milliliter) bottle dry white wine, such as Sauvignon Blanc
1 (1 pound) cooked chorizo sausage (preferably Spanish), cut into 8 pieces
4 (1 1/2) pounds lobsters
48 littleneck clams, scrubbed
4 ears fresh corn, husked and halved crosswise

Steps:

Pour 1 gallon of water into a lobster pot or stockpot large enough to hold all ingredients. Add potatoes and salt and bring to a boil. Cook, covered, 10 minutes (potatoes will be slightly softened but not cooked through).
Put coriander, fennel, thyme, and peppercorns in a large piece of cheesecloth. Gather edges together and tie with kitchen string to make a pouch.
Add spice pouch, wine, chorizo, and lobsters to pot with potatoes. Boil, covered, 5 minutes. Add clams and corn and cook, covered, until lobsters are cooked and clams have opened, about 5 minutes (discard any unopened clams).
Cut each lobster in half using a heavy knife and kitchen shears. Serve each person half a lobster, 6 clams, half an ear of corn, 2 potatoes, and a piece of chorizo.

Nutrition Facts : Calories 847.3 calories, Carbohydrate 44.4 g, Cholesterol 286.8 mg, Fat 25.4 g, Fiber 4.8 g, Protein 90 g, SaturatedFat 8.7 g, Sodium 2389.1 mg, Sugar 3.5 g