-
1
Place clams, muscles in pot with lobster on top to steam( if they are in the shell).
-
2
Add sea water till shellfish is half under or (water beer mixture); cover.
-
3
Boil at medium-high till all shell fish is open.
-
4
Turn to lowest setting, cover and let sit (lobster will take longer and will cook while setting).
-
5
If you are using canned ingredients, skip this step.
-
6
Now in a separate medium-size pot add remaining sea water or beer mixture.
-
7
Bring to boil.
-
8
Add potatoes, corn, onion, salt, pepper, and celery.
-
9
Bring to slow boil.
-
10
Now we take our shellfish from the pot (DO NOT DRAIN) remove from shell keeping separate piles.
-
11
Clean mussels and remove bellies from both.
-
12
Dice into small chunks.
-
13
Now make three piles--1 lobster, 1 clam, 1 mussel.
-
14
Make a visual to see if piles are close to same size (mussels will be much less, it's ok).
-
15
Add seafood to potatoes; let boil.
-
16
With a ladle scoop broth from the boiled clams being careful not to scrape bottom or stir it up and add to keep a constant boil but not to drown the mixture.
-
17
You will use most of it though.
-
18
Let boil for 20 minutes or so.
-
19
Bring to lowest setting.
-
20
Add milk bring back to low boil.
-
21
Stir, stir, stir.
-
22
Add sifted flour and starch mix.
-
23
It should thicken real quick.
-
24
Add salt & pepper to taste.
-
25
Remove from heat stirring often till cool.
-
26
Serve with fresh sprinkled chives as a garnish.
