We didn’t have a stockpot giant enough, so I had to divvy up the main ingredients for the stovetop clambake using an 8.0 L stockpot and a 4.0 L one to contain 3 lbs cockles, 2 lbs potatoes, 2 lbs crab legs, 4 corn-on-the-cob (each split in half), 1.5 lbs shrimp, and 2 sausage links. The ingredients (your choice of seafood and meats) are supposed to be cooked together as is done in a traditional clambake when all the goodies are steamed in a sandpit. Not having any industrial-sized pots, I had to be resourceful with the stovetop method by cooking the vegetables separately.
Ryan’s plate – the first of two. Mine, not pictured. We both had two helpings each. How we managed to move around afterwards, I have no idea.
Creamy New England seafood chowder is what became of the leftovers of our seafood feast the following day.