Mussels Calamari Clambake

Returning to the seashore last night for the spring, I stopped by the fishmonger to see what was good. This was! So I prepared a simple dish to honor a return to the sea.

This fun one-pot wonder is a delicious prep, and is lighter and easier than its cousin, cioppino. And it is completely flexible so you can customize it per the ingredients you have on hand. No matter what, I would encourage you to include Andouille sausage, as it gives a fine flavor counterpoint to the shellfish.

2 Tbsp butter plus 1 Tbsp olive oil

2 links Andouille sausage, diced (about 1-1/12 cups)

1 shallot, sliced

3 cloves garlic, sliced or minced

Crushed red pepper flakes to taste

2 Tbsp julienned sun-dried tomatoes, packed in oil

1 cup chicken broth

1 cup dry white wine

1 lb mussels

1 lb littleneck clams

1/2 lb calamari rings

2 ears corn, cut into 1-inch pieces

Optional garnishes:

1 Tbsp capers, drained

2 Tbsp banana peppers, drained

2 Tbsp pickled jalapeño, drained

Fresh parsley (or cilantro), minced

Lemon wedges

Wash clams and mussels and remove any beard from the mussels.

Melt the butter in the olive oil in a pot. Add the sausage and shallot and cook 3-5 minutes to brown the sausage a bit and soften the shallot. 

Add the garlic, pepper flakes and sun-dried tomatoes and cook another 2-3 minutes over medium-low heat.

Now add the broth and wine and bring to a gentle boil. Add the mussels, clams and corn and cover the pot. 

Once the mussels begin to open, add the remaining garnishes and then the calamari. 

Cover and continue to cook over a gentle boil until all the shellfish have opened.

Plate servings with plenty of sauce and garnish with parsley and lemon wedges. A good crusty bread would be in order, to sop up all the delicious juices.

Serves 2.

Cook's Notes: You can also serve this over pasta. Here I served it over squid ink shells: