I had such a great time dong this wedding reception clambake! The family was so amazing and fun to work with. There is nothing better than fresh seafood cooked in a big pot and shared with family and friends. This is an indoor clambake, not the ones they do in the sand on the beaches, which are lots of fun but also tuns of work!
This clambake can be put in a big stock pot or clam/lobster steam pot. So I hope you enjoy making this as much as I did… I love catering and making people happy with food. You don’t have to wait for summer to make this and enjoy with your loved ones. let me know what you think! Enjoy!!! Recipe is below.
1 pounds kielbasa
2 large onions, chopped
2 leeks, sliced thinly
4 tablespoons of good olive oil
2 pounds of small red potatoes
3-4 corn on the cob, cut in half or in thirds
1 tablespoon kosher salt
1/2 tablespoon freshly ground black pepper
2 dozen little neck clams, scrubbed and cleaned
2 pounds mussels, cleaned and DE-bearded, and cleaned
2 pounds large shrimp, in the shell
3 (1 1/4 – 1 1/2 pound) lobsters
2 cups good dry white wine
*3 large cheesecloths
Slice the kielbasa diagonally into 1-inch thick slices. Set aside. Sauté the onions and leeks in the olive oil in a heavy-bottomed 16 quart stockpot or the bottom of the clambake steam pot, over medium heat for 15 minutes.
Layer the ingredients on top of the onions in the stockpot in this order: first the potatoes, (If your using a clambake steam pot like me, I put the potatoes in the bottom half where the onions were sautéed) salt, and pepper; then in the second pot of the steam pot) the kielbasa, the corn on the cob, then inside of cheese cloths lightly tied I place the little neck clams, another cheese cloth for the mussels, another cheese cloth for the shrimp, then top it all with the lobsters. Pour in the white wine on top of all the ingredients.
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 red and cooked, and the clams and mussels are open.
Remove the lobsters to a cutting board, cut them up, and crack the claws. If you use the cheesecloths it will be easy to remove each item. With tongs, 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.