Greetings from Maine – truly, my happy place! Clambakes are very easy and can feed a large crowd. You only use one pot – so other than getting rid of the seafood shells clean up is a breeze.
Most East Coasters have huge bunsen burners outside that a large pot fits on for the cooking but you can actually cook this on the stove top too. Many clambakes have corn in the pot, but I do it separately see my corn recipe (from June 18 — Grilled Street Corn with Basil Butter — see below).
A fun way to serve this dish is to cover your table with butcher paper, then just throw the seafood right on that after its cooked. Guests can start right in on feasting – then just throw the shells right back on the table. Then when everyone’s sated with crab — spit-spot, roll the whole thing up and toss.
Ingredients
- 1 1/2 pounds kielbasa slices, 1 inch thick
- 2 cups chopped onions
- 3 cups sliced leeks
- 1/3 cup olive oil
- 2 Tbs unsalted butter
- salt/pepper
- 1 1/2 pounds small potatoes
- 3 pounds clams cleaned
- 3 pounds mussels cleaned
- 1 1/2 pounds large shrimp, shells on
- 4 lobsters (about 1 1/2 pounds each)
- 2 1/2 cups dry white wine
- Enough seaweed to cover bottom of the pot (optional)
Directions
- Melt olive oil and butter and saute leeks and onions 10 to 15 minutes until slightly brown. If using seaweed lay it over the leeks and onions after you have sauteed them.
- Next start layering ingredients in this order: potatoes, salt/pepper, kielbasa, clams, mussels, shrimp, lobsters.
- Pour the white wine on top of the seafood.
- Cover tightly with tin foil then the lid of the pot.
- Cook on medium/high heat for 15 -20 minutes until steam starts escaping pot. Turn down heat to medium/low and cook another 15-20 minutes until potatoes are tender and clams and mussels have opened.
- With a slotted spoon put potatoes in a large bowl and seafood in another (or right on table).
- Serve with melted butter.
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