Pete, Pia and I are heading to our friend Scott and Danielle’s for the superbowl this afternoon. We are in charge of bringing a big dish, and I was thinking that it would be great to do something a little different than the usual. Because it is February, this is the ultimate season for shellfish. My little family and I headed down to Pike Place this morning and were able to pick up a huge stock pot at Sur la Table, and all the rest of the ingredients at the market stands and at De Laurenti’s. I got Dungeness crab, prawns, mussels and clams- but go ahead and use whatever shellfish that you are partial too. This is going to get all steamed up and served family style with tons of crusty, chewy baguettes and cold beer. Happy Superbowl!

1 stick butter
1 head of garlic, cloves peeled but whole
1 large yellow onion, chopped
2 Tablespoons red pepper flakes
2 Tablespoons fennel seeds
1 bottle dry white wine
4 cups chicken broth
2 lbs Yukon gold potatoes, cleaned and quartered
2 lbs live clams, cleaned and well chilled
1 lb live mussels, cleaned, de-bearded and well chilled
2 cooked Dungeness crabs, well chilled
2 lbs raw prawns with shells
fresh sprigs of thyme
1 cup chopped fresh parsley, plus extra sprigs
Kosher Salt and freshly cracked black pepper
2-3 fresh lemons, cut into wedges

In a huge stock pot, melt the butter over medium high heat. Add the chopped onion and the garlic cloves. Sprinkle them with a tsp of kosher salt, and let them sweat until tender and translucent, about 5 minutes. Add the red pepper flakes, cracked black pepper and fennel seeds, and cook them with the onions and garlic until fragrant, 2-3 minutes. Add the white wine and chicken stock and potatoes. Bring the pot to a boil, and then cover it with a lid and reduce the heat to low. Cook the potatoes about 6 minutes, and then add the crabs and mussels. Let them steam for about 3 minutes, and then add the clams, prawns and thyme and parsley sprigs. Steam them until all of the shells are open, and the prawns are pink-about 6-8 minutes. Sprinkle with chopped fresh parsley and serve hot with baguette and lemon wedges.