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


  • 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

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Submitted 8/28/05.
Source: A friend
Submitted By: Sherry Peters
Classy Clambake