Are you drooling? You should be! This one-pot clambake I made for Luvo was kick-me-in-the-crotch good (wait…don’t know if crotch kickin’ is synonym for good seafood). Here in Vancouver our laws were made back in the 1800 and time has stand still since then, so we can’t drink in public and we cannot have “open fires” anywhere (not even the beach) so a clambake party is never gonna happen.
I thought my dreams of having a kinfolk-magazine-worthy feast were crushed, but hells no! We challenged the status quo and we had a clambake right in my house. That’s right.
Summer is nearing it’s last weeks so you BETTA make some! Honestly, you just need a pot, a bunch of fresh ingredients and a big appetite. Go get the full recipe over at Luvo’s fresh blog! (PS some of the steps have been modified, let me know and I can give you the recipe we tested for this shoot!).
NOTE: Modified steps
1. I started by sautéing a bunch of onion and some garlic with the spicy sausage, then I added a big sprig of thyme and a whole bottle (regular size bottle) of dark beer (I used Negra Modelo). No extra salt added. If you need a tad more liquid, add a splash of water or veggie broth. If you don’t use spicy sausage but you still want some kick, add a couple pinches of chilli flakes or a pinch of cayenne.
2. Add all other ingredients as specified (be careful with the potatoes, you want them to be 3/4’s done before adding the corn)
3. When you’re finished, remove the solids out of the pot, and reduce the liquid for another 3-4 minutes, finish off with a little cube of butter (optional), and then, let the baguette dipping party begin!