- 1medium potato
- 1medium onion cubed
- 3oz portugese sausage
- 1 hot cherry pepper
- 1 1/4 C brown ale
- 2 C water
- 12 clams
Salt and pepper to taste
Place potato, onion, sausage, cherry pepper, water and beer in pan. Simmer until potato is tender. Add clams, cover and cook until clams open. Remove from heat, remove clams, strain broth and hold.
Grill scallops and shrimp over high heat until just cooked.
Steam mussels (or grill, covered) until open.
Finely dice 1 T red bell pepper and snip 1T parsley.
Arrange scallops, shrimp, mussels
and clams in bowl, garnish. Pour over hot broth at tableside, and enjoy.
Thanks to Sunset Hill House.