Martha Stewart Stove-top Clambake

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• 3 medium onions, cut into large wedges
• 6 garlic cloves
• 1 1/2 cups pale ale or 1 1/2 cups medium-bodied beer
• 1 cup water
• 1 1/2 lbs small new potatoes (, red, or a combination)
• 1 lb hot chorizo sausage, cut into 1/2-inch pieces
• coarse salt
• 4 -5 lobster tails
• 36 littleneck clams, scrubbed well
• 4 ears corn, husked and halved
• 2 lbs mussels, debearded and scrubbed well
• 1 1/2 lbs large shrimp, shell-on (about 30)
• 2 tablespoons unsalted butter (optional)
• 2 lemons, halved

Recipe

• 1 combine onions, garlic, pale ale, and water in a 16-quart stockpot. add potatoes, chorizo, and 1 tablespoon salt. bring to a boil. add lobsters; cook over high heat, covered, for 15 minutes. add clams and corn; cook, covered, for 6 minutes. add mussels and shrimp; cook, covered, until clams and mussels open and shrimp are cooked through, 4 to 8 minutes.
• 2 remove seafood, corn, potatoes, and chorizo using tongs, and transfer to large platters or rimmed baking sheets. discard and any unopened clams and mussels. strain liquid through a sieve into a bowl; add butter, swirling to melt. squeeze lemons over clambake.
• 3 serve liquid in individual ramekins.