Directions
- Place potatoes in a layer in the bottom of a large pot.
- Cover with a layer of clams, then mussels, and finally 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.