The Cooper Clambake recipe courtesy of Adam Brown.
The Cooper Clambake
Chef Adam Brown
The Cooper Craft Kitchen & Bar
In a medium sauce pan over medium heat, add vegetable oil and andouille sausage, followed by the clams.
Add lobster stock, and bring to a boil.
Add mussels, shrimp, corn and potatoes, and let simmer 2 minutes.
Add the langoustines, butter, espelette and half of the herbs, and simmer 2 minutes, or until all the mussels are open and langoustines are cooked.
To plate, evenly distribute the seafood amongst your clambake serving vessel. Finish by sprinkling fresh tarragon and parsley over the dish.