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Clam Bake

By: DENISEK1

"This is the most fun you can have with your seafood. It started with the idea of a fun get-together clam bake then took off with a life of its own. This recipe is a general guide. Have fun, mix and match your favorite seafood. I would ask your fish monger what is fresh, and then decide what seafood to add. I've even added a whole octopus before. Serve with a nice white wine, turn on some music and have fun. Great outdoor meal."

Rate/Review | Read Reviews (14)

1,961 Saves

What to Drink?
	Chardonnay
	Filthy Martini
	Cherry Limeade I

Prep Time:
15 Min

Cook Time:
45 Min

Ready In:
1 Hr

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

8 medium red potatoes, scrubbed
1 pound clams in shell, scrubbed
1 pound mussels, cleaned and debearded
1/2 pound unpeeled large shrimp
1 (48 fluid ounce) can chicken broth
1/4 cup dry vermouth (optional)
3/4 cup butter, divided
1 loaf French bread

Directions

Place a potatoes in a layer in the bottom of a large pot. Cover with a layer of clams, then mussels, and finally the shrimp. Pour in the vermouth and enough chicken broth to fill the pot halfway. You may not need all of the broth, depending on the size of your pot. Cut half of the butter into cubes and place on top of the seafood. Cover with a lid, and seal tightly with aluminum foil.
Bring to a boil, then simmer over medium-low heat for 45 minutes. Remove from the heat, and carefully remove the foil and lid. Remove the seafood and potatoes from the liquid to serve. Melt 1/2 remaining butter, and divide into 4 individual dishes for dipping. Serve with the rest of the butter and French bread.