Indoor Clambake

1          tablespoon olive oil

2          shallots, sliced

4          garlic cloves, crushed

4          sprigs thyme

½         teaspoon kosher salt

¼         teaspoon freshly ground black pepper

10        small red potatoes

2          lobster tails

12        littleneck clams, scrubbed

2          ears corn, cut into 2-inch pieces

½         small fennel bulb, sliced

½         cup white wine

1         
pound mussels, scrubbed and
debearded

½         tablespoon finely chopped parsley

Nutritional information per serving:
Calories 587 (13% from fat) • carb. 74g • pro. 50g
• fat 8g • sat. fat 1g • chol. 156mg • sod. 1625mg
• calc. 191mg • fiber 8g

1.
Put the oil, shallots, garlic, thyme, salt, pepper and potatoes into the steamer without the tray. Secure lid. Select Seafood, set timer to 20 minutes and press Start.

2.
After 10 minutes, press Pause and add the lobster, clams, corn, fennel and white wine. Replace lid and then press Pause again to resume cooking. After an additional 4 minutes, press Pause and add the mussels. Press Pause again to resume cooking.

3.
Once all the clams and mussels have opened and the timer expires, divide clambake into two serving dishes and garnish with the chopped parsley.