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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Mark Bittman Ingredients:
1/2-1 lb kielbasa |
1/2-1 lb thick slab bacon, in 2 pieces |
3 lbs hard shell clams, washed |
3 lbs mussels, well washed and debearded |
1 lb tiny new potatoes (or larger waxy potatoes cut into chunks of less than 1 inch) |
2 (1 1/2 lb) lobsters |
4 ears corn, shucked |
melted butter |
Directions:
1. Put the meat in the bottom of a very large pot, like a lobster pot.
2. Add in the clams and mussels, then the potatoes.
3. Top with the lobster and corn; add in 1/2 cup water.
4. Cover and turn the heat to high; cook, shaking the pot a little every few minutes, for about 20 minutes.
5. Remove the lid and carefully (there is danger of scalding) check one of the potatoes to see whether it is done.
6. If not, recover and cook another 10 minutes or so.
7. Put the corn, meat, lobsters on one or more platters; put the clams/mussels in a large bowl and ladle some of the cooking juices over them.
8. Serve, if you like, with melted butter.
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