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New England Clambake

  • 1 1/2 cups water
  • 1 bay leaf
  • 1 tablespoon each fresh chopped herbs such as parsley, chive, oregano, thyme, chervil (substitute with 1/2 teaspoon dried herbs)
  • 4 cloves garlic, slivered
  • Sea salt and freshly ground white pepper, to taste
  • 2 or 3 large red potatoes, washed and cut into quarters
  • 1 medium onion, quartered
  • 16 to 20 fresh/live littleneck clams, thoroughly rinsed
  • 1 8- to 10-ounce cold water lobster tail (may substitute large shrimp, deveined, shells left on)
  • 4 to 6 jumbo sea scallops
  • 3 tablespoons butter, cut into thin slices
  • 1 ear corn-on-the-cob, cut into four 1 1/2-inch pieces
  • 1 lemon for garnish

Pour water in 6-Quart Presto® pressure cooker. Add bay leaf, herbs and garlic. Season with salt and pepper. Add potatoes and onion. Add clams; spread them evenly.

Split lobster tail in half (leave in shell), lightly season and lay over clams. Lightly season sea scallops and layer in cooker. Place thinly sliced butter over the top of the lobster and scallops. Add corn-on-the-cob pieces. Close pressure cooker cover securely. Place regulator on vent pipe and cook 4 minutes with pressure regulator rocking slowly. Quick cool the cooker. Serve hot in large bowls with a lemon wedge.
Makes 4 servings

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