Recipe courtesy of Ina Garten
Episode: Kitchen Clambake
Kitchen Clambake
Total:
1 hr
Active:
30 min
Yield:
6 to 8 servings
Level:
Intermediate
Total:
1 hr
Active:
30 min
Yield:
6 to 8 servings
Level:
Intermediate

Ingredients

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.

IDEAS YOU'LL LOVE

Plum Tart

Recipe courtesy of Ina Garten

Lobster Rolls

Recipe courtesy of Jamie Deen

Zucchini-Tortilla Casserole (Pastel Azteca)

Recipe courtesy of Marcela Valladolid

Strawberry Rhubarb Pie

Recipe courtesy of Ina Garten

Rhubarb Peach Cobbler

Recipe courtesy of Alton Brown

Gazpacho

Recipe courtesy of Ina Garten

Cauliflower Tabouli

Recipe courtesy of Food Network Kitchen

Kitchen Clambake

Recipe courtesy of Ina Garten

Stovetop Clambake

Recipe courtesy of No Author

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          Get Cooking