Indoor Clambake
We wanted to re-create the great flavors of a clambake without help from the sand or the sea.
Gather Your Ingredients
Key Equipment
Before You Begin
Choose a large, narrow stockpot in which you can easily layer the ingredients. The recipe can be cut in half and layered in an 8-quart Dutch oven, but it should cook for the same amount of time. We prefer small littlenecks for this recipe. If your market carries larger clams, use 4 pounds. Using cheesecloth is optional, but it makes it easier to transfer the clams and mussels.
Instructions
1.
Place clams and mussels on large piece of cheesecloth and tie ends together to secure; set aside. In heavy-bottomed 12-quart stockpot, layer kielbasa, clams and mussels, potatoes, corn, and lobsters on top of one another. Cover pot and place over high heat. Cook until potatoes are tender (paring knife can be slipped into and out of center of potato with little resistance) and lobsters are bright red, 17 to 20 minutes.
2.
Remove pot from heat and uncover (be careful of escaping steam). Remove lobsters and set aside until cool enough to handle. Remove corn from pot and peel off husks; arrange corn on large platter. Using slotted spoon, transfer potatoes to platter with corn. Transfer clams and mussels to large bowl and cut open cheesecloth with scissors. Using slotted spoon, transfer kielbasa to platter with potatoes and corn. Pour steaming liquid in pot over clams and mussels. With dish towel in hand, dismantle lobsters by twisting and removing lobster tails; claws; and legs, if desired. Arrange lobster parts on platter. Serve immediately with melted butter.
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