Serves 8
Ingredients:
- 2 lbs. littleneck clams, scrubbed
- 1 lb. mussels, scrubbed and beards removed
- ½ cup white distilled vinegar
- 2 bunches fresh oregano
- 2 bunches fresh tarragon
- 2 bunches fresh thyme
- 2 bunches fresh rosemary, stems removed
- 8 cloves of garlic, peeled and coarsely chopped
- 6 shallots, peeled and coarsely chopped
- 1 Tbsp. cracked black pepper
- 4 cups dry white wine
- 4 cups water
- 4 leeks, white and light green parts only; thoroughly washed, dried, and cut into julienne
- 4 ears of corn, husked, silk removed and each cut into 4 pieces
- 2 raw lobsters, cut into 6 pieces with claws and legs cracked
- 12 Roma tomatoes, cored and halved
- 2 lbs. raw medium shrimp
Instructions:
- Place clams in one bowl and mussels in another.
- Divide vinegar between the bowls and let the shellfish stand for 30 minutes.
- Rinse the clams and mussels thoroughly under cold water; this will remove any sand or grit.
- Line the bottom of a large (15" diameter), deep pot with ½ of the herbs, the garlic, and the chopped shallots.
- Add half the pepper and pour in the wine and water.
- Cover pot with lid and place pan over high heat; bring mixture to a boil.
- Remove pot from heat, take off lid, and add the clams and mussles to the pot.
- Cover with half of the remaining herbs, and layer in half of the leeks, the corn pieces, the lobster pieces, and the Roma tomatoes.
- Cover pot with lid and simmer over low heat for 10 minutes, or until clams begin to open.
- Remove cover and add remaining leeks; layer in the shrimp, and top with the remaining herbs.
- Replace cover, and continue to simmer the mixture, giving the pot an occasional gentle shake to distribute the juices; in approximately 10 minutes, the shrimp should be pink and opaque.
- Remove from heat and allow to sit, covered, for another 5 minutes before serving.
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