Although we call this a seafood bake it is actually simmered over a stove top. A saucepan is layered with potatoes, clams, mussels and prawns before being covered in chicken stock.
Im Maine we do this with clams lobster potaotes and corn and use white wine or beer in place of the vermouth doesnt get any better than this.... - 30 Aug 2007 (Review from Allrecipes USA and Canada)
This was delicious and my guests loved it. Only one commentarboil the potatoes and cut the cooking time in half.It will keep the mussels from shriveling up. - 17 Jul 2008 (Review from Allrecipes USA and Canada)
Very good base recipe -- I doubled the recipe and used a 12 qt. stock pot to cook it in. I was a little concerned that the broth might need a little something more so I added a bottle of clam juice, a half of a lemon, cut in chunks, and about 5 whole, peeled cloves of garlic. Also used baby Yukon gold potatoes which were fabulous. - 22 Jul 2007 (Review from Allrecipes USA and Canada)