Recipes : Kitchen Clambake : Food Network

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Kitchen Clambake
, 1999, The Barefoot Contessa Cookbook, All rights reserve

Ingredients
1 1/2 pounds kielbasa
3 cups chopped yellow onions (2 large onions)
2 cups chopped leeks, well cleaned (2 leeks, white parts only)
1/4 cup good olive oil
1 1/2 pounds small potatoes (red or white)
1 tablespoon kosher salt
1/2 tablespoon freshly ground black pepper
2 dozen littleneck clams, scrubbed
2 dozen steamer clams, scrubbed
2 pounds mussels, cleaned and debearded
1 1/2 pounds large shrimp, in the shell

3 (1 1/2 pound) lobsters
2 cups good dry white wine

Directions
Slice the kielbasa diagonally into 1-inch thick
slices. Set aside. Saute the onions and leeks in the olive oil in a heavy-bottomed
16 to 20 quart stockpot over medium heat for 15 minutes, until the onions start to
brown.
Layer the ingredients on top of the onions in the stockpot in this order: first
the potatoes, salt, and pepper; then the kielbasa, little neck clams, steamer
clams, mussels, shrimp, and lobsters. Pour in the white wine. Cover the pot
tightly and cook over medium-high heat until steam just begins to escape from the
lid, about 15 minutes. Lower the heat to medium and cook another 15 minutes. The
clambake should be done. Test to be sure the potatoes are tender, the lobsters are

cooked, and the clams and mussels are open. Remove the lobsters to a wooden board,
cut them up, and crack the claws. With large slotted spoons, remove the seafood,
potatoes, and sausages to a large bowl and top with the lobsters. Season the broth
in the pot to taste, and ladle over the seafood, being very careful to avoid any
sand in the bottom.