If you follow me on instagram, you’ll have seen this photo from my clambake last friday! After having watched such delicious looking meals be prepared on TV all winter, we had been “saving” the clambake for an intimate dinner this summer.
Because we don’t happen to live near a beach a traditional clambake was off the table, but Ina Garten does have a kitchen friendly recipe, so we went with that one. It was also a pretty fortuitous that we should do a clambake, less than 24hrs after buying Bruce his own green clam squeaky toy. Who’s a good boy?!
I’ve copied and pasted the clambake recipe and ingredients from the Food Network’s website, but if you want to see it there click here. I’ve left my chef’s notes next to the ingredients or instructions, so feel free to disregard them.
**this recipe is for 6 to 8 servings, but we were serving 4, so I halved all the ingredients.
1 1/2 pounds kielbasa **didn’t opt for 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
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. ** we also added a generous helping of butter for taste
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.
**we found the shrimp and lobster were overcooked when we used this timing. Next time we would add the shrimp and lobster for that last 15 minutes ONLY.
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. ** we added a generous helping of Old Bay for taste.
If you have a clambake, I expect my invite in the mail!