Ingredients

• 8 medium red potatoes , scrubbed
• 1 pound clams in shell , scrubbed
• 1 pound mussels , cleaned and debearded
• 0.5 pounds unpeeled large shrimp
• 1 , 48 fluid ounce
• 0.25 cups dry vermouth , Optional
• 1.5 cups butter , divided
• 1 loaf French bread for serving

Instructions

1. 1 Layer potatoes in the bottom of a large pot. Cover with a layer of clams, then mussels, and finally shrimp. Pour in vermouth and enough chicken broth to fill the pot halfway. You may not need all of the broth, depending on the size of your pot. Cut a half cup of butter into cubes and place on top of seafood. Cover with a lid, and seal tightly with aluminum foil.
2. 2 Bring to a boil, then simmer over medium-low heat for 45 minutes. Remove from the heat, and carefully remove the foil and lid. Remove the seafood and potatoes from the liquid and serve on a large platter, family-style.
3. 3 Melt ½ cup of the remaining butter, and divide into 4 individual dishes for dipping. Serve clam bake with bread and remaining softened butter for the bread.

Nutrition per serving