Chef Phillip Griffin and Malinda Coletta (Professor Chef, North Providence, Rhode Island)
Serves 4–6
This classic Northeastern preparation for seafood includes steamers, which are soft-shell clams found in New England waters. Fresh shellfish, some vegetables, a bottle of white wine, and some herbs make for a delicious one-dish meal that will impress your family and friends.
3 cups water
1 (750 ml.) bottle dry white wine
1 bay leaf (fresh, if possible)
3 tablespoons Old Bay® seasoning
10 sprigs fresh thyme
1 bunch celery, diced
4 carrots, sliced
3 medium onions, diced
3 pounds potatoes, diced
3 ears fresh sweet corn, sliced into thirds
2 lobsters, live
2 pounds each mussels, steamers, shrimp, and calamari, washed and rinsed
1 pound Alaskan crab legs (fresh or frozen and defrosted)
1 stick (½ cup) unsalted butter, melted
In a large pot, add water, wine, bay leaf, Old Bay® seasoning, thyme, celery, carrots, onions, and potatoes. Cook for 20 minutes on high. Add sweet corn, and cook for 5 minutes. Add the lobsters, and then add the remaining shellfish. Cook for 5 to 10 minutes until the lobsters are bright red, and the clams and mussels have opened up (discard any mollusks that have not opened during the cooking process).
Remove the shellfish and vegetables, and serve in a large bowl. Strain and reserve the broth (some people like to drink and/or dip the steamers into this broth). Dip the shellfish into melted butter.