clam bake Name: Brandi Thomas Base: Shaw AFB Recipe: Ingredients 8 medium red potatoes, scrubbed 1 pound clams in shell, scrubbed 1 pound mussels, cleaned and debearded 1/2 pound unpeeled large shrimp 1 (48 fluid ounce) can chicken broth 1/4 cup dry vermouth (optional) 3/4 cup butter, divided 1 loaf French bread Directions Place a potatoes in a layer in the bottom of a large pot. Cover with a layer of clams, then mussels, and finally the shrimp. Pour in the vermouth and enough chicken broth to fill the pot halfway. You may not need all of the broth, depending on the size of your pot. Cut half of the butter into cubes and place on top of the seafood. Cover with a lid, and seal tightly with aluminum foil. Bring to a boil, then simmer over medium-low heat for 45 minutes. Remove from the heat, and carefully remove the foil and lid. Remove the seafood and potatoes from the liquid to serve. Melt 1/2 remaining butter, and divide into 4 individual dishes for dipping. Serve with the rest of the butter and French bread.