CLAM POT RECIPES

Steps:

• Brush the mussels and soak for 1 hour in a bowl of cold water, changing the water once. Discard any mussels that remain open.
• Drain mussels in a sieve.
• Trim and rinse the fennel and cut bulb into thin slices.
• Peel shallot and garlic, then cut both into thin slices.
• Heat the oil in a large pot over medium heat. Cook fennel, stirring frequently, until softened, 3-4 minutes. Add shallot and garlic and sauté until softened, stirring, 2 minutes.
• Pour in wine and bring to a boil.
• Add mussels and peas, cover and cook over high heat until mussels have opened, about 4 minutes. Discard unopened mussels.
• Rinse the parsley, shake dry, pluck leaves and coarsely chop.
• Add parsley to pot, season with salt and pepper and serve.

Steps:

• Pour 1 gallon of water into a lobster pot or stockpot large enough to hold all ingredients. Add potatoes and salt and bring to a boil. Cook, covered, 10 minutes (potatoes will be slightly softened but not cooked through).
• Put coriander, fennel, thyme, and peppercorns in a large piece of cheesecloth. Gather edges together and tie with kitchen string to make a pouch.
• Add spice pouch, wine, chorizo, and lobsters to pot with potatoes. Boil, covered, 5 minutes. Add clams and corn and cook, covered, until lobsters are cooked and clams have opened, about 5 minutes (discard any unopened clams).
• Cut each lobster in half using a heavy knife and kitchen shears. Serve each person half a lobster, 6 clams, half an ear of corn, 2 potatoes, and a piece of chorizo.