
Ingredients:
- 2 large or 3 medium shallots, cut into large wedges
- 6 garlic cloves
- 1 bottle of Sam Adams
- 1 cup water
- 1 1/2 pounds small new potatoes
- 1 pound hot dried chorizo, cut into 1/2-inch pieces
- Coarse salt
- 3 lobsters (1 1/2 pounds each)
- 3lbs littleneck clams, scrubbed well
- 4 ears of corn, husked and halved
- 2 pounds mussels, debearded and scrubbed well
- 1 1/2 pounds large tiger shrimp (about 30), shell-on
- 2 tablespoons unsalted butter
- 2 lemons, halved
- 1 bunch of parsley, chopped
- 1 bunch of oregano, chopped
- Fresh seaweed, well rinsed, for layering (optional)
Method:
- Combine onions, garlic, bottle of Sam Adams IPA and water in a 16-litre Dutch oven or stockpot. Cover with a layer of seaweed.
- Add potatoes, chorizo, and 1 tablespoon salt. Bring to a boil.
- Add lobsters; cook over high heat, covered, for 15 minutes.
- Add clams and corn; cook, covered, for 5 minutes.
- Add mussels and shrimp; cook, covered, until clams and mussels open and shrimp are cooked through, approximately 4 to 8 minutes.
- Remove seafood, corn, potatoes, and chorizo using tongs, and transfer to large platter.
- Discard seaweed and any unopened clams and mussels.
- Strain liquid through a sieve into a bowl; add butter, swirling to melt add chopped parsley and oregano.
- Squeeze lemons over clambake.
Courtesy of Chef Kevin Castonguay, owner of catering and events company ProvisionsTO
Tags: clambake, cuisine, dining, food, recipe, seafood

Celebrate Cinco de Mayo with these three traditional recipes for Mexican street food from executive chef Elia Herrera of Toronto’s El Caballito.
Mushrooms al Ajillo
Ingredients:
100 g Oyster and Bottom Mushroom Mix
7 pc of sliced garlic
1 Guajillo pepper, sliced
1 large lime
1/3 cup olive oil
salt, to taste
Directions:
1. Let the oil get hot in a pan
2. Add garlic and guajillo until is golden
3. Remove it from the oil
4. Add mushrooms until they get some color, add salt
5. Add the garlic and guajillo
6. Add lime juice
Ceviche Tradicional de Vera Cruz
Ingredients:
320 g fresh cod
125g onion, peeled
160g sherry vinegar
8g serrano peppers
150ml lime juice
20g coriander
1 1/4 tsp salt
Directions:
- Dice the cod, onion, Serrano peppers and the coriander into 0.5 cm cubes.
- Combine all the ingredients into a bowl and mix together.
- Allow to cure for 2 hours.
- Place in appropriate container and store in the fridge.
Guacamole
Ingredients:
14 pc avocado
87g chopped jalapeno
1/3 bunch chopped cilantro
585g chopped tomato
276g chopped onion
300ml lime juice
30g salt
Directions:
- In mixing bowl combine all the diced ingredients.
- Mix in the avocado flesh and combine in until mixed. Don’t over mix the avocado.
- Season to taste.
- Place in appropriate container and store in the fridge.
Recipes courtesy Elia Herrera, Executive Chef, El Caballito
Tags: cinco de mayo, cuisine, guacamole, mexican, recipe
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