Steamer Bucket Recipe

Clean clams

Rinse clams under cold water, scrub shells to remove grit. Discard any clams that are cracked or do not close when tapped. Soak clams in salted water (1 tbsp salt per 2 cups cold water) for 20 minutes to purge sand, then drain and rinse.

Prep vegetables and sausage

Wash baby red potatoes and leave whole if small (halve larger ones). Cut corn ears in half. Slice andouille sausage into 1/2-inch rounds. Quarter the onion and mince the garlic. Halve the lemons; reserve for steaming and garnish.

Make compound butter

In a small bowl combine softened butter, chopped parsley, lemon zest, smoked paprika, 1 tsp house seasoning (from the measured amount), salt and pepper. Mix until homogenous. Transfer to plastic wrap, roll into a log if desired, and chill until needed.

Build steaming liquid

In a large stockpot or fish steamer insert, add 6 cups water and optional 1 cup white wine. Add remaining house seasoning (about 2 tbs), optional 1 tsp Old Bay, the quartered onion, minced garlic, and the halved lemons (squeeze the juice into the pot then add the rinds). Bring the liquid to a rolling simmer over high heat.

Cook potatoes and corn

Add the baby red potatoes to the simmering liquid. Cover and simmer for 10 minutes. Add the corn halves and continue simmering, covered, for another 8–10 minutes, until potatoes are just tender when pierced with a fork and corn is heated through.

Add sausage and clams

Add sliced andouille sausage and the prepared clams to the pot. Cover and steam for 5–7 minutes, or until clams begin to open. Shake or stir gently once during this period to redistribute heat. Discard any clams that remain closed after 7 minutes.

Finish with shrimp

Add the shrimp to the pot, nestling them into the broth among the other ingredients. Cover and steam for 3–4 minutes, until shrimp turn pink and opaque and clams are fully open. Do not overcook shrimp — they should curl slightly and be firm to the touch.

Combine and rest

Turn off the heat and let the pot sit covered for 2 minutes to allow residual steam to finish cooking and flavors to meld. Carefully drain most of the cooking liquid (reserve ~1 cup to toss with the finished bucket if desired) or serve with the broth on the side.

Transfer the potatoes, corn, sausage, clams and shrimp to a large serving tray or paper-lined table if serving family-style. Dot slices of the compound butter across the hot ingredients so it melts over everything. Sprinkle remaining house seasoning to taste and additional chopped parsley. Serve with lemon wedges and small bowls of the reserved cooking broth for dipping.

Suggested accompaniments: crusty bread or steamed rice to soak up juices, and a small bowl of melted compound butter for dipping shrimp and corn.