Clam Pot


  1. 1 1/2 pounds sweet chicken sausage
  2. 1/4 cup olive oil
  3. 4-6 small red potatoes
  4. 6 Snow Crab legs
  5. 4 corn on the cob (fresh or frozen)
  6. 1 cup white wine
  7. 1 cup water
  8. 1 tablespoon sea salt
  9. 1/2 tablespoon ground black pepper
  10. 16 littleneck or cherrystone clams
  11. 16 steamer clams
  12. 16 mussels, cleaned and debearded
  13. 16 large shrimp, in the shell


  1. First, gently tap any clams with open shells against the countertop.
  2. Discard any clams that do not close their shells within a few minutes or that have cracked or chipped shells.
  3. Place all the clams in a bowl and fill it with cool tap water.
  4. Sprinkle with ½ teaspoon of black pepper
  5. Let the clams sit for 20 minutes.
  6. During this time, they will spit out the sand from inside their shells.
  7. 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

  1. Potatoes, salt, and pepper;
  2. Sausage, corn, clams, steamer clams and mussels.
  3. Pour in the white wine and water.
  4. Cover the pot tightly and cook over medium-high heat until steam just begins to escape from the lid.
  5. Lower the heat to medium and cook another 5 minutes.
  6. Put in the shrimp, and crab legs.
  7. Cook another 5 minutes.
  8. Test to be sure the potatoes are tender, the shrimp are cooked, and the clams and mussels are open.
  9. Remove the seafood, potatoes, and sausages to a large bowl.
  10. Season the broth in the pot to taste.
  11. Pour through a strainer lined with a cheesecloth or 2 paper towels to remove any sand.
  12. Pour it over the seafood.