DirectionsStep1Combine the water, soy sauce, chile sauce, fish sauce, five-spice, potatoes, scallions, garlic, and ginger in a large, 8-quart pot and bring to a boil over high heat.Step2Meanwhile, place into the steamer basket in this order: corn, sausage, limes, shrimp, clams, and finally, the mussels.Step3When the goodness in the pot is boiling, lower the insert/basket into the pot. Cover and cook until the clams and mussels just open,The bivalves should sit just above the liquid so that they steam rather than boil. …Step4Lift the steamer basket out of the pot enough to allow any liquid to drain. Dump the contents onto a large platter, bowl, or even right onto a table lined with newspaper. Use a spider strainer to fish out the potatoes. L…IngredientsIngredients2 quartsWater¼ cupLow-Sodium Soy Sauce2 tablespoonsAsian Garlic Chile Sauce (such as Huy Fong)1 tablespoonFish Sauce1 tablespoonChinese Five-Spice Powder1 poundSmall Red Potatoes (halved if 2-inches or larger in diameter)1 bunchScallions (trimmed and halved)1 headGarlic (separated, but not peeled)1 ounceFresh Ginger (peeled and cut into 1/4-inch slices)2 earsCorn (shucked and halved)8 ouncesChinese Sausage (Lap Xeong, cut into 1-inch pieces)1 Large Lime (quartered)1 Lobster (1 1/2- to 2-pound)8 ouncesHead-On (tail-on shrimp, 31- to 40-count)8 ouncesSmall Clams (such as littleneck)8 ouncesMussels (beards removed and shells rinsed)add Crusty Bread (for serving)4 ouncesSalted Butter (melted, for serving)See moreFrom altonbrown.comRecipeDirectionsIngredientsFeedbackThanks!Tell us more
Good Eats Roast Turkey
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