• 125 Ratings

This is the ultimate one-pot meal with shrimp, clams, potatoes and corn. Don't stint on the garlic!

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a 12-quart stockpot, bring wine and 3/4 cup water to a boil. Add garlic, shallots, potatoes, and 1/2 to 3/4 teaspoon 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.

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  • With tongs or a spider, transfer shellfish and vegetables to a serving platter, setting lemons aside; discard any unopened clams. Pour broth 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.

Reviews

125 Ratings
  • 5 star values: 22
  • 4 star values: 41
  • 3 star values: 37
  • 2 star values: 15
  • 1 star values: 10