What a fantastic presentation of this dish! It looks lovely, generous, colorful, and is very enjoyable to eat.
Clams are the star of this show. Paired with some red potatoes, corn, and some shrimp, all coated in a delicious sauce, this is a one-pot meal indeed.
It reminds me of the walrus luring the innocent oysters to eat!
Were it not for the Sarah Carey videos, it would never have crossed my mind to make this dish.
I made a couple of changes though, as the cooking times in the recipe are not long enough to actually cook the food! I used frozen corn cobs rather than fresh, and replaced the wine with some stock cubes and a splash of vinegar.
1/3 cup vinegar
2 cups water
6 cloves garlic, peeled
2 onions, quartered and peeled (root end left intact)
500g small red potatoes
red-pepper flakes (optional)
6 ears corn
2 stock cubes
2 kg clams, scrubbed
2 lemons, quartered
4 Tbsp butter
1/2 cup chopped fresh parsley
1 tsp oregano
In a large pot, bring vinegar and water to a boil.
Add stock cubes, garlic, onion, potatoes, lemon, and 1/2 to 3/4 teaspoon red-pepper flakes, and corn; cover and cook 40 minutes.
Add clams, cover and cook until clams have opened, 10 to 12 minutes.
Add shrimp in a single layer, cover, turn off heat, and let sit until shrimp are opaque throughout, about 3 minutes.
Transfer shellfish and vegetables to a serving platter, setting lemons aside; discard any unopened clams.
Pour broth into a bowl and whisk in butter, parsley, and oregano.
Scrape flesh from the lemons into broth, discarding skins.