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Clambake in a Pot

Makes: 6  servings Prep 20 mins Cook 20 mins

Ingredients

  • 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

Directions

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).

Tip

**
  • Purchase enough cheesecloth to equal 10 yards (about 6 packages).

Nutrition Facts

  • Servings Per Recipe 6
  • cal.(kcal)730,
  • Fat, total(g)39,
  • chol.(mg)196,
  • sat. fat(g)18,
  • carb.(g)49,
  • fiber(g)5,
  • pro.(g)47,
  • sodium(mg)1545,
  • Percent Daily Values are based on a 2,000 calorie diet