Clambake in a Pot
- 2 pounds (18 to 24) assorted small potatoes (Yukon gold, red and purple)
- 1 pound kielbasa, cut into 1-inch pieces
- 6 1 1/4pounds live lobsters
- 6 small ears of corn, husks removed and broken in half
- 2 pounds littleneck clams, scrubbed
- 1 pound mussels, scrubbed and debearded*
- 1/2 cup butter (no substitutions), melted
- 2 lemons, cut into wedges
1. Cut twelve 30 inch-long strips of cheesecloth**. Arrange 2 strips of cheesecloth into a cross. In the center of the cheesecloth, stack 3 to 4 potatoes, 3 to 4 pieces of kielbasa, 1 lobster, 2 pieces of corn, 4 to 5 mussels and 6 to 8 clams. Bring the ends of the cloth to center to enclose all the ingredients completely; tie each package with kitchen string. Repeat process with remaining cheesecloth, vegetables, sausage and seafood to make 6 packages.
2. Meanwhile, pour enough water to come up 1 inch in two large lobster, canning or pasta pots; bring to a boil
3. Place three packages in each pot. Cover each pot and return water to a rolling boil. Boil seafood packages 20 minutes.
4. With tongs, remove seafood packages and transfer to 6 large serving bowls. Serve with some of the cooking broth, butter and lemon. Makes 6 servings.
Tip*To debeard mussels:
- Scrub the shells with a stiff brush under cold running water; then, with a small sharp knife, cut off the "beards" (small black tufts attached to shells).
- Purchase enough cheesecloth to equal 10 yards (about 6 packages).
- Servings Per Recipe 6
- Fat, total(g)39,
- sat. fat(g)18,
- Percent Daily Values are based on a 2,000 calorie diet
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