Classy Clambake Recipe

  American Seafood

3 Tablespoons canola oil
1 Cup chorizo sausage,sliced
1 Cup onion,sliced
1 Cup fennel, sliced
2 Dungeness crabs, shells removed,bodies quartered,legs cracked
2 lobster tails, split lengthwise
2 Cups chardoney
10 fingerling potatoes, sliced
1 pound clams
1 pound black mussles
3 Tablespoons jalapenos, sliced thin
2 Cups clamato juice
3 tomatoes, quartered
1 garlic clove,chopped,
1/4 C. parsley chopped,
1/4 C. olive oil
1 loaf sourdough bread, sliced

Heat oil in stock pot. Add sausage, cook for 2 minutes, stirring often. Add onions, garlic and fennel to pot; cook just until translucent. Add crab and lobster; cook 2 to 3 munites. Add wine; cook until reduced by about 1/4. Add clams, mussels, potatoes, jalapenose and clamato juice. Cover, simmer until clams and mussels begin to open. Add tomatoes, simmer 1 minute; season with salt and pepper. Brush bread slices with olive oil and garlic; grill; garnish with parsley. Serves 4
Sorry I don't have any for you.
Nothing says summer like freshly steamed seafood at an authentic clambake. This would also be good with a nice Caesar salad.

Classy Clambake

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