Waring-pro TF200B Manual de usuario descargar pdf (Pagina 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.

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Waring-pro TF200B Manual de usuario Pagina 21