Clam Bake

1. 1

   Arrange the potatoes in the bottom of a large pot. Add a layer of clams on top, then mussels, and finally shrimp. Pour in vermouth and enough chicken broth to fill the pot halfway; you may not need all the broth, depending on your pot size. Cut a half cup of butter into cubes and place it over the seafood. Cover with a lid and seal tightly with aluminum foil.

2. 2

   Bring to a boil, then reduce to a medium-low simmer for 45 minutes.

3. 3

   Remove from the heat, then carefully take off the foil and lid.

4. 4

   Lift the seafood and potatoes from the liquid and serve them on a large platter, family-style.

5. 5

   Melt 1/2 cup of the remaining butter and divide it among 4 small dishes for dipping.

6. 6

   Serve the clam bake with bread and the remaining softened butter for the bread.

• Calories 805.0 kcal High
• Protein 22.88 g Good Source
• Carbs 51.7 g Moderate
• Total Fat 54.25 g High
• Saturated Fat 32.71 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 220.31 mg High
• Sodium 1596.21 mg High
• Fiber 4.84 g Moderate
• Sugar 2.24 g Low Source
• Added Sugar 0.0 g Low Source
• Calcium 125.91 mg Low Source
• Iron 9.67 mg Good Source
• Potassium 254.74 mg Low Source
• Vitamin A 0.0 mcg_rae Low Source
• Vitamin C 11.7 mg Moderate
• Vitamin D 0.31 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Shellfish 🦐
• Fish 🐟
• Milk 🥛
• Wheat 🌾
• Gluten
• Alcohol 🚫🍷