Things are Getting Steamy!

Good morning! Happy Sunday, thanks for joining us on the blog. 

We woke up in beautiful Cleveland Ohio this morning to a gloriously perfect fall day... Amazing weather. Mr. Snuggles couldn't wait to go explore! 

It takes a lot to pry me out of my flip-flops... I'm very much a summer girl but I have to say I do look forward to my vast array of flannel shirts and cozy scarves going into the fall season...

 So grab your favorite flannel and give this a try! 

I came across this wonderful one pot clambake recipe in one of my favorite magazines Coastal Living. This recipe is meant to be cooked inside if you can't get outside to put it on the fire you have it made! It also makes it especially nice if you don't have a lot of people to cook for and are craving a clambake it takes it down to a smaller, more manageable recipe. So grab your red and white checked tablecloth, plug in your wave machine if your aren't on Lake Erie and turn up your favorite music and get to cooking! 

Enjoy this glorious day!

Stove top Clambake

Prep time 30 minutes 

Cook time 40 minutes

2- 1pound live lobsters 

Shrimp and crab boil seasoning or seafood seasoning 

2 pounds of small new potatoes 

3 yellow onions quartered 

2 garlic bulbs, halved crosswise 

1 1/2 pounds smoked or spicy sausage sliced diagonally 

3 dozen clams scrubbed 

2 pounds mussels scrubbed and debearded 

4 ears fresh corn, husk removed and cut into thirds

 1 pound unpeeled medium raw shrimp Melted butter 

Lemon wedges 

French bread 

Garnish: fresh flat leaf parsley leaves

1. Place lobsters in freezer 60 minutes before cooking. Add 1 to 2 inches water and 3 tablespoons shrimp and crab boil seasoning in the bottom of a 16 to 20 quart stock pot. Add steamer basket with the legs that raise the basket about 1 to 2 inches above bottom of the pot, and bring water to a boil over medium to high heat.

2. Place potatoes, onions, garlic, and sausage in a basket; cover and steam 5 to 6 minutes.

3. Place lobsters on top of potatoes; cover and steam 10 minutes. Place clams and mussels on lobsters. Cover and steam five minutes. Place corn and shrimp on shellfish; cover and steam 3 to 5 minutes or until shrimp are pink and shellfish are open. (Discard any that do not open.)

4. Remove ingredients from pot with tongs and a small colander, and place on a serving platter. Serve with melted butter, lemon wedges, French bread, and additional shrimp and crab boil seasoning. Garnish, if desired with flat leaf parsley. Makes 6 to 8 servings.

Here is a little cooking music!

Fifty Big Ones: Greatest Hits by The Beach Boys
https://itun.es/us/n3ovV