Indoor Clambake Recipes

KITCHEN CLAMBAKE

Steps:

• 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.

KITCHEN CLAMBAKE

Steps:

• 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 on 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, littleneck 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 serve immediately in mugs with the clambake.

INDOOR CLAMBAKE

Steps:

• Place potatoes in large saucepan; cover with cold water and bring to boil. Reduce heat to medium and cook just until tender, 15 to 20 minutes. Drain well. Cool completely, then cover and refrigerate until well chilled, at least 2 hours and up to 2 days.
• Into each bag or cheesecloth pouch, put: 2 potatoes, l ear corn, 1/4 of steamers, 1/4 of mussels, 1 piece sausage, 1 lobster, and 1 egg. Gather bags or pouches together and tie closed with kitchen twine.
• Fill 5-gallon pot with 1 inch of water and add 1 tablespoon salt. Add steamer rack or enough rockweed to keep clambakes elevated. Cover and bring to rolling boil.
• Gently layer bags in pot. Nestle extra egg in a central position where it's easily retrievable. Cover tightly and steam 15 minutes, maintaining water at full rolling boil. Uncover pot, set aside extra egg, and gently rearrange bags from top to bottom to promote even cooking. Replace egg and re-cover pot.
• Steam additional 5 minutes, then retrieve extra egg and crack open. If it's hard-cooked, clambakes are done. If egg is not yet cooked, steam bags an additional 5 to 10 minutes. (If you're unsure, untie one bag and test with another egg). When done, lobsters will be completely red. Transfer each bag to large plate and serve immediately.
• To serve, divide melted butter among 4 small cups and season to taste with salt. Ladle some broth from pot into 4 small bowls. Cut open bags. Discard any steamers or mussels that have not opened and loosely arrange food on plates. Sprinkle with Old Bay seasoning. Place one cup of butter, one dish of broth, and one lemon wedge on each plate. Have bowls for shells and plenty of napkins at the ready.

STOVETOP CLAMBAKE

Steps:

• Combine onions, garlic, pale ale, and water in a 16-quart stockpot. Cover with a layer of seaweed (or place a steamer basket on top of onions). Add potatoes, chorizo, and 1 tablespoon salt. Bring to a boil. Add lobsters; cook over high heat, covered, for 15 minutes. Add clams and corn; cook, covered, for 6 minutes. Add mussels and shrimp; cook, covered, until clams and mussels open and shrimp are cooked through, 4 to 8 minutes.
• Remove seafood, corn, potatoes, and chorizo using tongs, and transfer to large platters or rimmed baking sheets. Discard seaweed and any unopened clams and mussels. Strain liquid through a sieve into a bowl; add butter, swirling to melt. Squeeze lemons over clambake.