Ingredients
2 lobster bodies/culls
Linguica or Chorizo sausage ~ 1 lbs, casing removed and broken up semi-coarse.
12 to 14 clams (smaller clams are better, like mahoganies. Let them stand for about 20 minutes in a cold water bath with a tsp. of white vinegar added, so they spit out their sand. )
1.5 lbs white fleshed fish (cod or haddock are best, hake marginally less so
)
1 lb of cocktail-sized shrimp (shrimp shells add a nice flavor to the lobster stock, but shelling and deveining a pound of shrimp adds about 15 minutes -and an unquantifiable amount of hassle- to the preparation. So choose accordingly
)
1 bag of Trader Joes seafood mix, defrosted (or, a 1/3 of a pound each of uncooked calamari, and small scallops.)
1 bottle dry white wine
2 cups chicken broth