Receip: Kitchen Clam Bake by Ian Garten++
Kitchen Clam Bake
Ingredients
1 1/2 pounds kielbasa
Note: Sub with good susage/bacon
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:
Potatoes
Salt
Pepper
Kielbasa
Little neck clams
Steamer clams
Mussels
Shrimp
Lobsters
Note: Once lobster is dead, remove rubber bands before cooking.
Pour in the white wine
Cover the pot tightly and cook over medium-high heat until steam just begins to escape from the lid, about15 (Change to 10) minutes.
Lower the heat to medium and cook another15 IChange to 10) 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.
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.
Ingredients
1 1/2 pounds kielbasa
Note: Sub with good susage/bacon
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:
Potatoes
Salt
Pepper
Kielbasa
Little neck clams
Steamer clams
Mussels
Shrimp
Lobsters
Note: Once lobster is dead, remove rubber bands before cooking.
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
Lower the heat to medium and cook another
The clambake should be done.
Test to be sure the potatoes are tender, the lobsters are cooked, and the clams and mussels are open.
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.
Comments