Coming straight from the Cape is this One Pot Clambake! Lobster, shrimp, clams, mussels, kielbasa, chorizo, corn, and potatoes perfectly steamed in a bottle of chardonnay.
When it comes to food, New England is synonymous with mouthwatering lobster rolls, chowder, and clambakes. They are great feasts to slow down, roll up the sleeves, and enjoy family and friends. All you really need for this streamlined version is a big lobster pot, fresh seafood, and a good, dry white wine.
Layering the ingredients in the right order is the key to a successful clambake. The goal is to have bright red lobsters, opened clams and mussels, opaque shrimp, and tender potatoes. Start with a base layer of coarsely chopped onions, leeks and whole cloves of garlic. This trio adds tons of flavor to the broth and keeps the potatoes and seafood from settling on the bottom of the pot.
Next, top the potatoes with the kielbasa and chorizo, which add yet another dimension of flavor.
Scrubbed clams and well-rinsed, debearded mussels go in next.
Large shrimp with shells intact top the clams and mussels, and get a generous dusting of Old Bay seasoning. Nestle the lobsters atop the shrimp, cover completely, and let the magic begin.
Halfway through the cooking time, place the corn around the lobsters, and get the lobster crackers ready. You’re even closer to diving into this one-pot wonder.
When done, remove lobster tails, crack the claws and let drain. Pile the seafood, sausages, potatoes, and corn on a large platter or sheet pan. We had the lobsters in a separate bowl so any excess water could drain. Ladle the super tasty broth from the pot into small bowls to pass around. Melt some butter, slice good, crusty bread for mopping up those delicious juices, and dig in! Hope you enjoy!!
When we could no longer eat another bite, we capped the evening with a stroll along the beach under the bay’s beautiful sunset. #myhappyplace 🙂
- ¼ cup olive oil
- 2 large yellow onions peeled, halved then quartered
- 2 leeks white and light green parts only, chopped horizontally into 1-inch thick slices
- 8 cloves garlic peeled and left whole
- Salt and pepper
- 1 ½ pounds small red potatoes
- 1 lb kielbasa sliced horizontally 1-inch thick
- ½ lb chorizo, sliced horizontally 1-inch thick
- 3 dozen littleneck clams
- 2 lbs mussels, cleaned and debearded
- 1 ½ lbs large shrimp, 21-25 ct, shells left on
- 1 tablespoon Old Bay Seasoning
- 3 1 ½ lb lobsters
- 4 ears corn, husked and broken in half
- 1 bottle chardonnay, about 3 cups
- 2-3 lemons, cut into wedges
- Melted butter
- 16-20 quart lobster pot or stock pot
Heat olive oil in heavy bottomed lobster or stock pot over medium heat. Sauté onions and leeks until they begin to soften and caramelize, 8- 10 minutes. Season with salt and pepper. Add garlic, cook 2 minutes more.
Layer the ingredients on top of the onions and garlic in this order: potatoes, kielbasa and chorizo, littleneck clams, mussels, and shrimp. Sprinkle Old Bay over shrimp. Add lobsters. Pour in wine. Cover the pot tightly and cook over medium-high heat for 20 minutes. Uncover and place corn around lobster. Cover and cook another 15-20 minutes. The potatoes should be fork tender, clams and mussels opened, and lobsters bright red.
Remove the lobsters to a wooden board, break off tails, crack the claws, and let drain. With large slotted spoons or tongs, remove corn, remaining seafood, potatoes and sausages to a large platter and top with lobsters. Season broth to taste with salt and pepper then ladle into small bowls, careful not to scrape any sediment from the bottom. Serve clambake with broth, lemon wedges, melted butter, and crusty bread, if desired.
*Adapted from Ina Garten and Martha Stewart