Clambake With Crab Legs Recipe

Add butter to a large 20 quart stockpot over medium heat.

Clambake with crab legs recipe. Drop in the lobsters and crab legs and boil for about 10 minutes. Place celery parsley thyme bay leaves and peppercorns in center. Start with a thick layer on the bottom and then begin layering your goods.

Add enough water approximately 4 quarts to cover the seafood when its added. Remove the pot from the heat and add the shrimp. Place clams on top rack.

Adding the ingredients in the right order is the secret to this recipes success. Once the stones are ready rake your coals and layer on all of your clambake ingredients. Youll need a lot up to 20 pounds enough to make several thick layers.

Once melted add onion and garlic and cook until softened. 12 stick unsalted butter melted and cooled. Turn the heat to low cover the skillet and cook for about 10 minutes or until all the shellfish are cooked.

Step 1 Put the potatoes and the chicken thighs in a large pot. Spread clams in a single layer on a separate large rimmed baking sheet. This seafood stew an impressive crowd-pleaser can be prepared ahead of time and finished just 15 minutes before you serve it.

If you leave out the crab legs use an additional 8 ounces of white fish to keep the stew hearty. This recipe for a stovetop New England clambake brings the shore to your table with ease. Bring to a boil.