Photo: Kitchen Clambake Recipe
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.
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By deeurban
on May 09, 2013
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My daughter and husband make this every Mothers Day for me....they make it to recipe except they substitute lobster tails for the whole lobster, and they add corn on the cob (cut in half....this recipe feeds about ten people...and EVERYONE leaves smiling! It is DELUCIOUS!
By patriciayee
on April 01, 2013
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Very easy to make and delicious! In addition, I added 4-5 cloves of sliced garlic, crabs, Old Bay Seasoning (1 TBS, small cobs of corn, and a whole stick of butter, sliced pats(at the very end of cookingand put the lid on the pot. This was a hit at our clam bakeoff.
By tag103
on February 23, 2013
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I often use recipes from Food Network but never post, until now. I established a user-id just so I can tell everyone how easy and wonderful this recipe is. My 10 yr old son asks me to make this every year for his birthday. Yep, he has good taste! I can easily double/triple this recipe to accommodate the family birthday party, albeit expensive. I can also easily reduce for an intimate dinner with my honey. Effortless and simply delicious. Be sure to have crusty bread on hand to soak up the broth.
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