Categories: Main Dish, Mark Bittman, Seafood
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
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Put the meat in the bottom of a very large pot, like a lobster pot.
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Add in the clams and mussels, then the potatoes.
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Top with the lobster and corn; add in ½ cup water.
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Cover and turn the heat to high; cook, shaking the pot a little every few minutes, for about 20 minutes.
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Remove the lid and carefully (there is danger of scalding) check one of the potatoes to see whether it is done.
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If not, recover and cook another 10 minutes or so.
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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.
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Serve, if you like, with melted butter.