This recipe comes from Martha's latest book "One Pot: 120+ Easy Meals from Your Skillet, Slow Cooker, Stockpot, and More."
- Servings: 6
Photography: Bryan Gardner
- 1 1/4 cups dry white wine, such as Pinot Grigio
- 1/4 cup water
- 6 garlic cloves
- 2 large shallots, quartered, root ends left intact
- 1 1/2 pounds small red potatoes, scrubbed
- 1/2 to 3/4 teaspoon red-pepper flakes (optional)
- 6 ears corn, shucked and halved
- 60 littleneck clams, scrubbed
- 2 lemons, quartered
- 1 pound shell-on extra-jumbo shrimp (16 to 20)
- 4 tablespoons unsalted butter
- 1/2 cup chopped fresh flat-leaf parsley leaves
- 2 tablespoons chopped fresh oregano leaves
In a large stockpot, bring wine and 1/4 cup water to a boil. Add garlic, shallots, potatoes, and red-pepper flakes, if using; cover and cook 8 minutes. Add corn, clams, and lemons; cover and cook until clams have opened, 10 to 12 minutes. Add shrimp in a single layer, cover, turn off heat, and let sit until shrimp are opaque throughout, about 3 minutes.
With tongs or a spider, transfer shellfish and vegetables to a serving platter, setting lemons aside for serving; discard any unopened clams. Strain broth through a sieve into a bowl, and whisk in butter, parsley, and oregano. Scrape flesh from half the lemons into broth, discarding skins. Serve shellfish and vegetables with remaining lemons and broth for dipping.