Steam Pot Recipe

Prep seafood and veg

Rinse all shellfish under cold water. Scrub mussels and clams, discard any with broken shells or that do not close when tapped. Rinse oysters and set aside on a tray. Peel and devein shrimp if not done. Cut corn into halves if large. Halve potatoes if large so pieces are similar size.

Sauté aromatics and sausage

In a large, heavy-bottomed pot or steamer pot with a tight-fitting lid, melt 2 tablespoons of butter over medium heat. Add sliced andouille/kielbasa and cook 3–4 minutes until browned. Add minced garlic and chopped shallot and cook 1–2 minutes until fragrant, stirring so garlic doesn't burn.

Deglaze and build steam

Pour in the white wine and bring to a simmer, scraping up browned bits. Add the stock and 2 cups of water. Stir in Old Bay seasoning, hot sauce, lemon zest, kosher salt and black pepper. Bring the liquid to a gentle boil.

Cook potatoes and corn

Add potatoes to the simmering liquid, cover, and cook 10 minutes. After 10 minutes, add corn halves, recover and cook another 6–8 minutes until potatoes are almost tender and corn is bright yellow.

Steam the shellfish and shrimp

Arrange clams, mussels, oysters (on top of clams/mussels), and raw shrimp in the pot — either directly layered over the potatoes/corn or in a steamer basket above the liquid. Sprinkle remaining 2 tablespoons butter over the top and close the lid. Steam 6–8 minutes until mussels and clams have opened, shrimp are pink and opaque, and oysters have just begun to loosen in their shells. Discard any clams or mussels that remain closed after cooking.

Finish and serve

Carefully remove the lid (watch for steam). Gently toss everything with chopped parsley and squeeze lemon wedges over the seafood. Transfer the steampot to a large shallow bowl or serve straight from the pot with plenty of the cooking broth ladled over. Offer melted butter for dipping and extra lemon wedges.

Combine shredded green cabbage, shredded red cabbage and shredded carrot in a medium bowl. In a small bowl whisk together mayonnaise, apple cider vinegar, sugar, salt and black pepper until smooth. Toss dressing with the cabbage mixture until evenly coated. Refrigerate at least 15 minutes to meld flavors; serve chilled alongside the steampot.

Make batter

In a bowl whisk together cornmeal, flour, baking powder, sugar and salt. In a separate bowl combine buttermilk and beaten egg, then stir in sliced green onion. Add wet ingredients to dry and stir until just combined. The batter should be thick but spoonable; if too thick add 1–2 tbsp milk.

Fry

Heat vegetable oil in a heavy skillet or deep pot to 350°F (175°C). Using a tablespoon or small scoop, drop rounded spoonfuls of batter into the hot oil, frying in batches so the oil temperature stays consistent. Fry 2.5–3.5 minutes, turning as needed, until golden brown and cooked through. Remove to paper towels to drain and keep warm in a low oven while remaining batches fry.

Serve

Serve hushpuppies hot with the steampot and slaw.

If using pre-cooked snow crab clusters, warm them in the steaming pot during the final 3–4 minutes of the shellfish steaming step so they heat through without overcooking. Serve with melted butter on the side. Add cost note: +$15.00 per cluster if ordered.