Kitchen Clambake, from Ina Garten's Barefoot Contessa Recipe
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Category: |
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Ingredients: |
Ingredients: 1 1/2 lb Kielbasa
2 large yellow onions, chopped
2 leeks, chopped (white part only)
1/4 c olive oil
1 1/2 lb small potatoes (red or white)
1 T Kosher salt
1/2 T black pepper
2 dozen littleneck clams, scrubbed
1 lb steamer clams
2 lb mussels, cleaned & debearded
1 1/2 lb large shrimp, in the shell
3 lobsters (1 1/2 lb each)
2 c good dry white wine
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Directions: |
Directions: Slice the kielbasa diagonally into 1 inch-thick slices. Set aside. Saute the onions and leeks in the olive oil in 16-20 quart stockpot on medium heat for 5 minutes, until onions start to brown.
Layer the ingredients on top of the onions in the stockpot in this order: first the potatoes, salt & pepper, then the kielbasa, little neck clams, steamer clams, mussels, shrimp & 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. 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 spoon remove the seafood, potatoes and kielbasa to a large bowl and top with lobsters. Season the broth in the pot and serve immediately in mugs with the clambake. |
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Number Of
Servings:6-8 |
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Personal
Notes: Perfect summertime meal served outside. Nice to round out with corn on the cob, tomato salad and lots of crusty French bread. And no sand.
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