The Lodge Diner's seafood pot recipe

- The Lodge Diner at the Motor City Casino is offering some great fall and holiday dishes right now.

Chef Julia Szabelsi and Maria Dallas joined us in the FOX 2 Cooking School to tell us more about their dishes, and to give us a taste of their seafood pot. You can get their recipe below.

The Lodge Diner is open daily 24 hours. For more information on The Lodge Diner, visit


  • 1 snow crab cluster
  • 4 jumbo fresh scallops
  • 4 8/12 count peeled & deveined shrimp
  • 5 mussels
  • 5 little neck clams (washed)
  • 5 fingerling potatoes, washed
  • 1 corn on the cob, cut in half
  • 5 cherry tomatoes
  • 3 cups white wine seafood broth (recipe below)
  • 1 sprig of fresh thyme

Seafood broth recipe

  • 1/2 c white wine
  • 2 1/2 c seafood broth (clam juice)
  • 1/2 lemon
  • 2 bay leafs
  • 1 teaspoon whole black peppercorns
  • 1 tablespoon old bay
  • 1/4 cup mire poix
  • 2 whole garlic cloves
  • cook for 30 minutes, then strain


  1. Prepare Seafood Broth as directed and bring to a simmer
  2. As broth simmers cook the potatoes al dente, approximately 15 minutes
  3. Add the corn and simmer for 4-5 minutes
  4. Remove potatoes and corn add the crab, scallops, shrimp, mussels, cook until tender approximately 5 minutes
  5. Return the corn and potatoes to the pot
  6. Garnish with cherry tomatoes and thyme- serve and enjoy!
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