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Stovetop Clambake


Serves 4

  • by from Fine Cooking
    Issue 118

No need to head to the beach—you can make this tasty “clambake” right in your own kitchen. All you need is a tall, narrow pot for steaming the seafood, corn, and potatoes. The simple cocktail sauce calls for Pickapeppa sauce, a sweet, zesty Jamaican condiment; look for it near the hot sauces at the supermarket.

  • 1 lb. baby red potatoes, 1 to 2 inches in diameter (halved or quartered if large)
  • 1/3 cup ketchup
  • 2 Tbs. prepared white horseradish
  • 1-1/2 tsp. Pickapeppa sauce
  • 1-1/2 tsp. Worcestershire sauce
  • 1 tsp. fresh lime juice
  • 12 large littleneck clams, scrubbed
  • 1 lb. mussels, scrubbed and debearded
  • 12 extra-jumbo shell-on shrimp (16 to 20 per lb., 3/4 lb total), deveined
  • 4 medium ears fresh corn, husked and halved crosswise

Pour about 2 inches of water into an 8- to 10-quart, tall, narrow pot and bring to a boil over high heat. Add the potatoes, cover, and cook until barely tender, 10 to 15 minutes.

Meanwhile, in a small bowl, whisk together the ketchup, horseradish, Pickapeppa sauce, Worcestershire sauce, and lime juice.

Add the clams, mussels, shrimp, and corn to the pot, in that order. Cover and steam until the clams and mussels have opened and the shrimp are pink and firm, 5 to 8 minutes more.

With tongs and a large slotted spoon, transfer the corn, seafood, and potatoes to a large bowl. Serve with the cocktail sauce on the side.

Serving Suggestions

Start the meal with an Heirloom Cherry Tomato, Fennel & Arugula Salad and serve with crusty bread to sop up the savory juice on your plate or bowl.

nutrition information (per serving):
Calories (kcal): 350, Fat (kcal): 5, Fat Calories (g): 50, Saturated Fat (g): 0, Protein (g): 34, Monounsaturated Fat (g): 0, Carbohydrates (mg): 46, Polyunsaturated Fat (mg): 1, Sodium (g): 2040, Cholesterol (g): 20, Fiber (g): 9,

Photo: Scott Phillips

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