clambake

Along with the “stars” of the night… the actual lobsters, the clambake was the main course of the lobster bake evening.  The lobsters can be cooked right along with the whole “bake” but I, for one, don’t have a pot big enough to hold everything. As a result, the lobsters were boiled separately.

Since I wasn’t sure of any of the guests’ dietary restrictions, instead of the kielbasa I would generally use, I found a fabulous spicy chicken and spinach sausage at Costco and used that.  I also separated out the corn and served it next to some potatoes on the buffet, just because this time it fit better that way. But for that added pop of color, I would usually leave the corn in the “bake” as I have pictured above.

Classic Clambake

2 pounds kielbasa or another spicy sausage, sliced
12 corn pieces (from about 5 or 6 ears)
4 pounds of littleneck clams, scrubbed
4 pounds mussels, cleaned and debearded
3 pounds large shrimp, deveined, peels left on
2 peeled and thinly sliced onions
10 garlic cloves, peeled and thinly sliced
2 Fresno chilies, sliced
4 fresh or 2 dried bay leaves
2 lemons, quartered
1 tablespoon ground cumin
2 tablespoons whole toasted coriander seed
1 tablespoon chili flakes
2 teaspoons salt
2 bottles dry white wine

In a large stock pot (fitted with a strainer, if available) layer in this order; first kielbasa, then the corn.

Next clams, mussels, shrimp, onions, garlic, Fresno chili, bay leaves, and lemon.

Sprinkle on the cumin, coriander, chili flakes, and salt.

Now pour in the white wine, turn the heat to high, and cover.  Cook for about 30 minutes.

Lift out the strainer and dump it onto the serving platter. Provide plenty of towels or cloth napkins. Paper napkins won’t cut it – this is a fun and downright messy affair!

Don’t forget the lemon-scented damp-warm towels to finish it all off with.