SOUTHAMPTON CLAMBAKE IN A CAN

Southampton Clambake in a Can image

Provided by Food Network

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 14

1 pound unsalted butter
One 750-milliliter bottle white wine
1/2 cup chopped garlic
1/4 cup chopped fresh tarragon
3/4 cup chopped fresh parsley
1 pound baby Yukon gold or fingerling potatoes, left whole
4 ears corn, peeled and cut in half, husks reserved
Four 1 1/4-pound Maine lobsters
1 dozen littleneck clams
1 pound shell-on jumbo shrimp
1 pound mussels
1 pound sausage
1/2 pound thick-cut bacon, cut into lardons
4 lemons, cut in half

Steps:

Place the butter, white wine, garlic, tarragon and 1/4 cup parsley in the bottom of a 10-quart stockpot with insert and place the steaming insert on top. Add to the pot in the following order: potatoes, corn, reserved corn husks, lobsters, clams, shrimp, mussels, sausages, remaining 1/2 cup parsley and bacon. Cover with the lid and turn the heat on high until the liquid boils, then lower the heat and simmer on low until all the contents are cooked but not overcooked, approximately 25 minutes. Serve in the can or pour out onto a large platter. Serve with the lemons on the side.