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  • Ina Garten's Kitchen Clambake

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    Ina Garten's Kitchen Clambake
    Servings: 6
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 1/2 lb kielbasa
    • 3 c. minced yellow onions
    • 2 c. minced well-cleaned leeks, the white parts only
    • 1/4 c. extra virgin olive oil
    • 1 1/2 lb small potatoes (red or possibly white)
    • 1 Tbsp. coarse salt
    • 1/2 Tbsp. freshly-grnd black pepper
    • 2 doz littleneck clams scrubbed
    • 1 lb steamer clams scrubbed
    • 2 lb mussels cleaned, debearded
    • 1 1/2 lb large shrimp in the shell
    • 3 x lobsters - (1 1/2 lbs ea)
    • 2 c. good dry white wine

    Directions

    1. Slice the kielbasa diagonally into 1-inch-thick slices. Set aside. Saute/fry the onions and leeks in the extra virgin olive oil in a heavy-bottomed 16- to 20-qt stockpot on medium heat for 15 min, till the onions start to brown.
    2. Layer the ingredients on top of the onions in the stockpot in the following order: potatoes, salt and pepper, kielbasa, littleneck clams, steamer clams, mussels, shrimp, and lobsters. Pour in the white wine. Cover the pot tightly, and cook over medium-high heat till steam just begins to escape from the lid, about 15 min. Lower the heat to medium, and cook another 15 min.
    3. The clambake should be done. Test to be sure the potatoes are tender, the lobsters are cooked, and the clams and mussels are open. Transfer the lobsters to a wooden board, cut them up, and crack the claws.
    4. Using large slotted spoons, transfer the seafood, potatoes, and sausages to a large bowl, and top with the lobsters. Strain the broth through a fine sieve; discarding solids. Season the broth to taste, and serve immediately in mugs alongside the clambake.
    5. Serves 6 to 8.
    6. Cuisine: "Mexican"

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