- 1 1/2 pounds sweet chicken sausage
- 1/4 cup olive oil
- 4-6 small red potatoes
- 6 Snow Crab legs
- 4 corn on the cob (fresh or frozen)
- 1 cup white wine
- 1 cup water
- 1 tablespoon sea salt
- 1/2 tablespoon ground black pepper
- 16 littleneck or cherrystone clams
- 16 steamer clams
- 16 mussels, cleaned and debearded
- 16 large shrimp, in the shell
- First, gently tap any clams with open shells against the countertop.
- Discard any clams that do not close their shells within a few minutes or that have cracked or chipped shells.
- Place all the clams in a bowl and fill it with cool tap water.
- Sprinkle with ½ teaspoon of black pepper
- Let the clams sit for 20 minutes.
- During this time, they will spit out the sand from inside their shells.
- Remove each clam from the water and scrub it to clean any particles or grit from the outside surface.
Layer the ingredients in the stockpot in this order
- Potatoes, salt, and pepper;
- Sausage, corn, clams, steamer clams and mussels.
- Pour in the white wine and water.
- Cover the pot tightly and cook over medium-high heat until steam just begins to escape from the lid.
- Lower the heat to medium and cook another 5 minutes.
- Put in the shrimp, and crab legs.
- Cook another 5 minutes.
- Test to be sure the potatoes are tender, the shrimp are cooked, and the clams and mussels are open.
- Remove the seafood, potatoes, and sausages to a large bowl.
- Season the broth in the pot to taste.
- Pour through a strainer lined with a cheesecloth or 2 paper towels to remove any sand.
- Pour it over the seafood.