Waring Pro TF200B - Manual (Page 21)

21
Beach-less Clambake
Serves 4
12 cups water
1 8-ounce bottle clam juice
2 teaspoons celery seed
3 tablespoons kosher salt
½ teaspoon black pepper
1 teaspoon paprika
1½ pounds small red potatoes
6 sprigs fresh thyme
6 sprigs fresh oregano
1 large garlic clove, cut in half
1 medium sweet onion, peeled and quartered
4 sweet Italian sausages, cut into 1-inch pieces
16 cherrystone clams
2 Maine lobsters 1¼ lbs. each
16 steamer clams
16 large shrimp, washed, shells on
2 ears of corn, broken in half
1 stick of butter
½ teaspoon paprika
lemon wedges for the table
Fill the fryer with eight cups of water and the bottle of clam juice; set to
350°F, cover and bring to a boil. Combine celery seed, salt, pepper and
paprika. Once at a boil, add the potatoes and spice mixture; cover and
cook for five minutes. Now add the fresh herbs, garlic, onion and
sausages. On top of this, evenly place the cherrystone clams, then the
lobsters, then the steamer clams, then sprinkle the shrimp on top of
that. Finally, add the four pieces of corn to each corner. Cover and let
steam for 20 to 25 more minutes. While steaming, melt the stick of
butter along with the second amount of paprika to create a dipping
sauce and prepare for serving.