- 1 doz mussels, cleaned and debearded
- 1 doz steamer or littleneck clams, scrubbed
- 1/2 cup white wine or water
- 2 ears corn-on-the-cob, each cut into 2-inch pieces
- 2 Tbsp olive oil, divided
- 1 lb large shrimp, peeled and deveined
- 1 tsp old bay seasoning
- 1 lb red potatoes, each cut into bite-size pieces
- 1/4 cup melted butter
- 2 Tbsp fresh chopped parsley
Scrub clams and mussels; discard any that are broken or do not close when you tap the shell. In a large saucepot combine mussels, clams, white wine and corn; over high heat, heat to boiling. Reduce heat to low; cover and steam 5 to 7 minutes or until clams and mussels have opened and corn is cooked. With slotted spoon, remove clams, mussels and corn to large bowl.
Meanwhile, sprinkling shrimp with old bay seasoning. In 12-inch skillet over medium-high heat, in 1 tablespoon of hot oil, cook shrimp until lightly browned and cooked through, stirring frequently. Remove to bowl with mussels, clams and corn.
In same skillet over medium-high heat, heat remaining tablespoon of oil until hot. Add potatoes; cook, strirring constantly until well browned on all sides and tender, about 10 minutes. Remove to bowl with clams.
To serve, toss seafood and vegetable mixture with melted butter and chopped parsley. Sprinkle with salt and pepper to taste.