Ingredients:
Amounts irrelevant depends on how many you are feeding and how big your pot is!
Sweet potatoes
Potatoes
Onion
Linguica (Portuguese sausage)
Hot dogs
Clams (Either steamers or Quahogs (hard shell clams))
Melted butter
Cut potatoes and onion in half if large and put in pot, cover with about an inch of water above potatoes
Bring to a boil and cook for 10 min or so add sweet potatoes and cook for 15 min
(if you add them to soon you will only find bits of orange and skin)
Add meat and cook for 10 min
Add shellfish (if you have access to onion bags they make it easier to remove the shellfish) and cook until they open up usually around 12 min
The key here is you don't want the shellfish submerged you want to steam them. you will be surprised how much liquid comes out of them. Boiled they get chewy and lose flavor
Same thing goes for lobster and crab about an inch or two of water is plenty! Bring to boil first before adding lobster or crabs (you may have to stand on the pot for a minute guess I'd try to get out too) The so called "Screaming" that is sometimes heard and freaks people out is in fact only steam escaping from their shell and they are already dead at that point.
Serve with a small bowl of melted butter and and a mug of broth for dipping and rinsing.
A wampanoag friend of mine saves the broth in the freezer to drink when he gets a cold
and many use it as a base for chowder (chowdah locally).
Safety note: Raw shellfish should not be smelly and should not float when put in a sink full of water!
Amounts irrelevant depends on how many you are feeding and how big your pot is!
Sweet potatoes
Potatoes
Onion
Linguica (Portuguese sausage)
Hot dogs
Clams (Either steamers or Quahogs (hard shell clams))
Melted butter
Cut potatoes and onion in half if large and put in pot, cover with about an inch of water above potatoes
Bring to a boil and cook for 10 min or so add sweet potatoes and cook for 15 min
(if you add them to soon you will only find bits of orange and skin)
Add meat and cook for 10 min
Add shellfish (if you have access to onion bags they make it easier to remove the shellfish) and cook until they open up usually around 12 min
The key here is you don't want the shellfish submerged you want to steam them. you will be surprised how much liquid comes out of them. Boiled they get chewy and lose flavor
Same thing goes for lobster and crab about an inch or two of water is plenty! Bring to boil first before adding lobster or crabs (you may have to stand on the pot for a minute guess I'd try to get out too) The so called "Screaming" that is sometimes heard and freaks people out is in fact only steam escaping from their shell and they are already dead at that point.
Serve with a small bowl of melted butter and and a mug of broth for dipping and rinsing.
A wampanoag friend of mine saves the broth in the freezer to drink when he gets a cold
and many use it as a base for chowder (chowdah locally).
Safety note: Raw shellfish should not be smelly and should not float when put in a sink full of water!
