Easy Summer Kitchen Clambake
Create your own one-pot seafood feast with lobster, shrimp, mussels, clams, potatoes, corn, chorizo, and kielbasa perfectly steamed in an oniony, garlicky chardonnay broth.
Servings 10 servings
Calories 460kcal
Equipment
Ingredients
- ¼ cup olive oil
- 2 yellow onions , halved then quartered
- 2 leeks , white and light green parts only, chopped horizontally into ¾-inch thick slices
- 8 cloves garlic , peeled and left whole
- Salt and pepper
- 1 ½ pounds small red or white potatoes
- 1 pound kielbasa , sliced horizontally 1-inch thick
- ½ pound chorizo , sliced horizontally 1-inch thick
- 3 dozen littleneck clams , well rinsed
- 2 pounds mussels , well rinsed and debearded if needed
- 1 ½ pounds large shrimp , 21-25 ct, shelled or unshelled
- 1 ½ tablespoons Old Bay Seasoning
- 2 1 ½-pound lobsters
- 5 ears corn , husked and broken in half
- 1 750ml bottle chardonnay or other dry white wine
- 4 lemons , cut into wedges
- Melted butter
Instructions
- Heat olive oil in a large lobster pot or stock pot over medium-high heat.
- Add onions and leeks. Season with salt and pepper. Cook until they begin to soften and caramelize, about 8 minutes.
- Add garlic and cook 2 minutes more.
- Stir in potatoes, kielbasa and chorizo.
- Then layer the seafood on top in this order: lobsters, littleneck clams, mussels, and shrimp.
- Sprinkle Old Bay seasoning over shrimp.
- Pour in wine. Cover the pot completely and cook over medium-high heat for 25 minutes.
- Uncover and place corn on top of seafood. Cover and cook 15-20 minutes until the potatoes are fork tender, lobsters are bright red, clams and mussels opened, and shrimp are opaque.
- 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. Enjoy!
Notes
*You can also reserve some of the broth and use as a seafood stock in soup or chowder.
Nutrition
Serving: 1 serving | Calories: 460kcal | Carbohydrates: 31g | Protein: 36g | Fat: 21g | Cholesterol: 191mg | Sodium: 1380mg | Potassium: 853mg | Fiber: 3g | Sugar: 4g | Vitamin A: 772IU | Vitamin C: 24mg | Calcium: 128mg