Stovetop Clambake

Stovetop Clambake
Photo by Scott Phillips


  • 1-½ tsp. Worcestershire sauce
  • 12 extra-jumbo shell-on shrimp (16 to 20 per lb., ¾ lb total), deveined
  • 1 lb. baby red potatoes, 1 to 2 inches in diameter (halved or quartered if large)
  • 2 Tbs. prepared white horseradish
  • 1 lb. mussels, scrubbed and debearded
  • 12 large littleneck clams, scrubbed
  • 1 tsp. fresh lime juice
  • + 3 more ingredients
    • 1/3 cup ketchup
    • 4 medium ears fresh corn, husked and halved crosswise
    • 1-½ tsp. Pickapeppa sauce

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...

View full recipe at Fine Cooking


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