Martha Stewart Stove Top Clambake

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Adding the ingredients in the right order is the secret to this recipe's success; the ones that take longest to cook go in first. use the broth on the side to dip your seafood and nice thick chunks of french bread.

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Steps

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Combine onions , garlic , pale ale , and water in a 16-quart stockpot.

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Add potatoes , chorizo , and 1 tablespoon salt.

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Bring to a boil.

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Add lobsters.

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Cook over high heat , covered , for 15 minutes.

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Add clams and corn.

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Cook , covered , for 6 minutes.

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Add mussels and shrimp.

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Cook , covered , until clams and mussels open and shrimp are cooked through , 4 to 8 minutes.

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Remove seafood , corn , potatoes , and chorizo using tongs , and transfer to large platters or rimmed baking sheets.

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Discard and any unopened clams and mussels.

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Strain liquid through a sieve into a bowl.

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Add butter , swirling to melt.

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Squeeze lemons over clambake.

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Serve liquid in individual ramekins.

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Ingredients

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onions, garlic cloves, pale ale, water, new potatoes, chorizo sausage, coarse salt, lobster tails, littleneck clams, corn, mussels, large shrimp, unsalted butter, lemons