Classy Clambake

Nothing says summer like freshly steamed seafood at an authentic clambake. This would also be good with a nice Caesar salad.

Ingredients

• 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

Directions

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

Submitted 8/28/05.
Source: A friend
Submitted By: Sherry Peters
sherry007baby@aol.com
Classy Clambake