Summer Clambake

By Dixie8686

Ingredients

• 2 cups water
• 4 cups dry white wine
• 5 tablespoons Old Bay seasoning
• 2 teaspoon salt
• 6 cloves garlic, crushed
• 2 red onions, chopped
• 2 pounds potatoes, quartered
• 4-6 ears corn, halved
• 3 lobsters
• 2 dozen Littleneck clams
• 1 pound mussels
• 3 lemons, halved (plus extra for serving)
• 3 limes, halved
• One bunch tarragon, chopped
• Melted butter, for serving

Details

Servings 1
Adapted from blog.anthropologie.com

Preparation

Step 1

In a very large stockpot over medium-high heat, combine water, wine, Old Bay, salt and garlic and bring to a boil. Add onions and potatoes, cover the pot and cook for 15-20 minutes. Add the lobsters to the top of the pot, cover and cook for another 3 minutes. Add clams, mussels, corn and cook, covered, for 10 minutes, or until shells have opened. Remove pot from heat and transfer to a large platter. Gently squeeze the lemons and limes over the seafood, sprinkle with a generous amount of tarragon and serve alongside butter and extra lemons.