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LOWCOUNTRY STEAMPOT

8 Shem Creek Mussels
8 Folly River clams
8 John’s Island Oysters
8 Creek Shrimp (16-20)
8 oz. Calico Scallops
½ lb. Sausage/kielbasa, cut into 4 pieces
2 corn ears, halved
3 New potatoes, halved
1 tsp. Bay seasoning
1 lemon, juice of
2 tomatoes, quartered
1 onion, large diced
6 oz. Water.

1. In a large soup kettle, bring lemon juice, water, seasoning, onion and tomatoes to a boil.
2. In a steamer basket deep enough to just touch the broth, line the bottom with the potatoes. Stack the clams and oysters.
3. Drop the basket in the pot and cover with a lid. Simmer about 5 minutes and then drop in mussels, sausage, and corn. Simmer until clams are just starting to open.
4. Add shrimp and scallops. Simmer until just done and remove basket.
5. Divide evenly over 4 bowls filled with red rice. Pour remaining liquid in pot over seafood. Stand corn in rice vertically for presentation. Garnish with fine diced tomato and elongated chives around edge of bowl.