Kitchen clambake

  • Preparation Time30 mins
  • Cooking Time30 mins
  • Serves6
  • DifficultyMedium
750g kielbasa (type of sausage)
2 large onions, chopped
2 leeks, (white parts only) chopped, well cleaned
60ml good olive oil
750g small potatoes (red or white)
1 tbsp salt
1/2 tbsp freshly ground black pepper
24 littleneck clams, scrubbed
24 steamer clams, scrubbed
1kg mussels, cleaned and debearded
750g large prawns, in the shell
3 (750g) lobsters
500ml good dry white wine
1) Slice the kielbasa diagonally into 2.5cm thick slices. Set aside. Saute the onions and leeks in the olive oil in a heavy-bottomed 15 to 20 litre stockpot over medium heat for 15 minutes, until the onions start to brown.

2) 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.

3) Remove the lobsters to a wooden board, cut them up, and crack the claws.

4) 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.

5) Serve warm.

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