Recipe Details
Ingredients
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8mediumred potatoes, scrubbed
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1poundclams in shell, scrubbed
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1poundmussels, cleaned and debearded
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½poundunpeeled large shrimp
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1(48 fluid ounce) canchicken broth
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¼cupdry vermouth (Optional)
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1 ½cupsbutter, divided
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1loafFrench bread
Cooking Directions
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Place a potatoes in a layer in the bottom of a large pot. Cover with a layer of clams, then mussels, and finally the shrimp. Pour in the vermouth and enough chicken broth to fill the pot halfway. You may not need all of the broth, depending on the size of your pot. Cut a half cup of the butter into cubes and place on top of the seafood. Cover with a lid, and seal tightly with aluminum foil.
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Bring to a boil, then simmer over medium-low heat for 45 minutes. Remove from the heat, and carefully remove the foil and lid. Remove the seafood and potatoes from the liquid and serve on a large platter, family-style.
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Melt 1/2 cup of reserved butter, and divide into 4 individual dishes for dipping. Serve with French bread and remaining softened butter for the bread.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe4 | |
| Calories1383 | |
| % Daily Value * | |
| Total Fat 74g |
95% |
| Saturated Fat 45g |
224% |
| Cholesterol 294mg |
98% |
| Sodium 3133mg |
136% |
| Total Carbohydrate 137g |
50% |
| Dietary Fiber 10g |
36% |
| Total Sugars 11g |
|
| Protein 42g |
83% |
| Vitamin C 43mg |
48% |
| Calcium 166mg |
13% |
| Iron 15mg |
86% |
| Potassium 2375mg |
51% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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