SERVES 4
This recipe combines the best of a traditional clambake with the foods that the tributes feasted on in the Arena. If you prefer your shellfish cooked rather than raw, this is a great way to have it.
Get the freshest seafood that you can find and be sure to check over the clams and oysters to be certain none have opened (this indicates that they’re dead and possibly bad).
8 MEDIUM RED POTATOES, SCRUBBED
1 POUND CLAMS IN SHELL, SCRUBBED
½ POUND DEBONED COD
2 POUNDS FRESH OYSTERS, SCRUBBED AND SHUCKED
¼ CUP DRY WHITE WINE (SAUVIGNON BLANC WORKS WELL)
3 CUPS CHICKEN BROTH OR STOCK
½ CUP BUTTER
1 LOAF FRENCH BREAD
It’s important to make sure you scrub the shellfish thoroughly to remove any sand or grit that will otherwise wind up in your food. Use a stiff brush and cold water when you scrub.
To shuck the oysters use an oyster knife or a butter knife.
Place the potatoes at the bottom of a large stockpot.
Cover with a layer of clams, then cod and finally the oysters.
Pour in the wine and enough chicken broth to fill the pot halfway.
You may not need all of the broth, depending on the size of your pot.
Cut the butter into cubes and place on top of the seafood.
Cover well by sealing the lid with aluminum foil.
Bring to a boil, then lower heat and simmer over medium-low heat for 45 minutes.
Remove from the heat and carefully remove the foil and lid.
Serve with French bread.