| Level: | Intermediate |
| Total: | 1 hr |
| Prep: | 30 min |
| Cook: | 30 min |
| Yield: | 6 to 8 servings |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 908 |
| Total Fat | 36 g |
| Saturated Fat | 10 g |
| Carbohydrates | 33 g |
| Dietary Fiber | 3 g |
| Sugar | 5 g |
| Protein | 98 g |
| Cholesterol | 575 mg |
| Sodium | 2609 mg |
Reviews
Have been making the kitchen clambake for years. Added some Old Bay and canned minced and baby clams—when fresh not available. But when down the shore, gotta have the clambake with fresh. Def have the bread—and plenty of napkins.
PS. Making it tonight
PS. Making it tonight
Great recipe for a family style dinner. Easy to make and really tasty!
Absolutely loved this. I’d do it again in a heartbeat. It was so easy and so delicious with very little fuss. Definitely a crowd-pleaser at our house.
Flavor was fantastic!!! I almost followed the recipe exactly. For cost savings, we bought all of the seafood at costco. Consequently, I had a ton of little clams – maybe manila? Anyway, I think that they blocked some of the steam from getting to the top of the pot (a 20 qt cuisinart w/steamer insert), and the lobsters took almost an hour to get to temperature. My advice: don’t overfill with little clams even if they are cheap! The shrimp (I used extra large 12-15’s), were easily the best steamed shrimp I’ve ever eaten. Perfectly cooked and super flavorful.
I also added some 1/2 cobs of corn and used little purple potatoes.
Lots of leftovers from a dinner for 6 – perfect for our beach picnic tonight of a citrus seafood salad!
So simple and delicious. I would suggest boiling the lobster separately. I don’t think the pot was hot enough and as a result we felt bad for lobster and the clams got overcooked. I will also use baby red potatoes in future. So tasty and fun.
This recipe is so amazing – great for having friends or family over to languish out on the deck with the big platter of seafood bake, bowls of the delicious broth, lots of grilled french bread for dipping, and of course, lots of beer and/or cold white wine! I did make a few changes that I think make it even better – I added 1 table. Old Bay Seasoning to the broth and used a whole bottle of good Sauvignon Blanc. We love king crab legs, so I snipped a half dozen in half and used those instead of lobster. I also stir some melted butter in the warm broth prior to serving, and OH MY is it delicious!! Rave reviews from anyone we’ve ever made this for! Grilling the bread takes just a couple more minutes – but it is SO worth it! We cut baguettes into three or four pieces, then in half lengthwise, brush on a little EVOO, the grill until golden brown. While the seafood is amazing, the broth and bread is really what makes this so spectacular! If there are leftovers, I cook the broth with potatoes, blend until smooth, then add some heavy cream. Add to that any leftover seafood (chopped), shucked corn, chopped kielbasa, and a pinch of cayenne. Makes an AMAZING chowder with the leftover bread! Thanks Ina – for another awesome recipe and the inspiration to take it to the next level – you are simply the BEST!!
FANTASTIC!!! This was my first clambake and it was so east and flavorful! My entire family enjoyed the variety of seafood and soaked up the delicious broth with lots of crispy Italian bread. I plan to make this an annual summer feast. My hat’s off to Ina for yet another delicious family meal!
Simply delicious!
I made this last night for my mom’s birthday (-the leeks). It was a big hit! And it was soooo easy. If you are a big seafood fan, this recipe is a must try!
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!