Kitchen Clambake

Ellen Whiteman

Kitchen Clambake is a delicious seafood dish that is perfect for summer. It is a one-pot meal that combines kielbasa, onions, leeks, potatoes, and a variety of shellfish including littleneck clams, steamer clams, mussels, shrimp, and lobsters. The dish is cooked in olive oil and seasoned with kosher salt and ground black pepper. A splash of dry white wine adds a flavorful touch. This recipe is keto-friendly, low carb, and paleo-friendly, making it suitable for various dietary preferences. It is popular in New England and is often enjoyed during summer gatherings. The carbon footprint and calorie content of the recipe may vary depending on portion size and specific ingredients used. The nutrition facts of the dish include a balance of fats, protein, and carbs, but the exact values can vary based on the specific ingredients and cooking method used.

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🍖 KETO
💪🏻 Low Carb
🍗 Paleo
Seafood
New England
One-Pot
Shellfish
Summer

15 mins

30 mins

Nutritional Value

null

Ingredients

Total: 13Serves: 4
9/8 pounds kielbasa
2 cups yellow onions
Notes:

chopped

2 cups leeks
Notes:

chopped, white parts only, well cleaned

1/4 cup olive oil
Notes:

good

3/4 pounds potatoes
Notes:

small, red or white

1 tablespoon kosher salt
1/2 tablespoon ground black pepper
16 count littleneck clams
Notes:

scrubbed

8 count steamer clams
Notes:

scrubbed

1 pound mussels
Notes:

cleaned and debearded

9/8 pounds shrimp
Notes:

large, in the shell

3 count lobsters
Notes:

1.5 pounds each

1 cup dry white wine
Notes:

good

Instructions

Step 1 : 

Slice the kielbasa diagonally into 1-inch-thick slices. Set aside.

Step 2 : 

Sauté the onions and leeks in the olive oil in a heavy-bottomed 16- to 20-quart stockpot on medium heat for 15 minutes, until the onions start to brown.

Step 3 : 

Layer the ingredients on top of the onions in the stockpot in this order: first the potatoes, salt, and pepper, then the kielbasa, littleneck clams, steamer clams, mussels, shrimp, and lobsters. Pour in the white wine. 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.

Step 4 : 

The clambake should be done. Test to be sure the potatoes are tender, the lobsters are cooked, and the clams and mussels are open. Remove the lobsters to a wooden board, cut them up, and crack the claws. With large slotted spoons, remove the seafood, potatoes, and sausages to a large bowl and top with the lobsters.

Step 5 : 

Season the broth in the pot to taste and serve immediately in mugs with the clambake.

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