Seafood Bake

    (31)
    1 hour

    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.


    23 people made this

    Ingredients
    Serves: 4 

    • 8 medium red potatoes, scrubbed
    • 500g clams in shell, scrubbed
    • 500g mussels, cleaned and debearded
    • 250g unpeeled large prawns
    • 1 1/2 litres chicken stock
    • 1/4 cup (60ml) dry vermouth
    • 185g butter, divided
    • 1 loaf French bread

    Directions
    Preparation:15min  ›  Cook:45min  ›  Ready in:1hour 

    1. Place the potatoes in a layer in the bottom of a large saucepan. Cover with a layer of clams, then mussels and finally the prawns.
    2. Pour in the vermouth and enough chicken stock to fill the saucepan halfway. You may not need all of the stock depending on the size of your saucepan.
    3. Cut half of the butter into cubes and place on top of the seafood. Cover with a lid and seal tightly with aluminium foil.
    4. Bring to a boil then simmer over medium-low heat for 45 minutes.
    5. Remove from the heat then carefully remove the foil and lid. Remove the seafood and potatoes from the liquid to serve.
    6. Melt 1/2 remaining butter and divide into 4 individual dishes for dipping. Serve with the rest of the butter and French bread.

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    Reviews and Ratings
    Global Ratings:
    (31)

    Reviews in English (28)

    by
    134

    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)

    by
    99

    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)

    by
    79

    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)

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