Ingredients
8 ears frozen corn-on-the-cob, each cut in half
8 medium red potatoes, cut into 1-inch pieces
2 medium onions, cut into 2-inch pieces
16 fresh little neck clams, cleaned
1/4 cup chopped fresh basil leaves
1 cup chopped fresh parsley
1 cup dry white wine or chicken broth
1/2 cup olive or vegetable oil
1 teaspoon coarse ground pepper
1/2 teaspoon salt
2 teaspoons finely chopped fresh garlic
1 teaspoon hot pepper sauce
3 bay leaves
3 pounds crab claws and legs
1/4 cup Land O Lakes® Butter, cut into pieces
French bread, if desired
*Substitute 1 tablespoon dried basil leaves.
**Substitute 3 pounds King crab legs or 4 to 6 small whole lobsters. Add with clams at beginning of preparation.