Ina Garten's Kitchen Clambake

By Food Network · 90 min

Ingredients

Instructions

1. Cut the kielbasa diagonally into 1-inch slices and set aside.
2. Sauté the onions and leeks in the olive oil in a heavy 16–20 quart stockpot over medium heat for 15 minutes, until the onions start to brown.
3. Layer in this order over the onions: first the potatoes, salt and pepper; then the kielbasa, littleneck clams, steamer clams, mussels, shrimp and lobsters.
4. 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.
5. Lower the heat to medium and cook another 15 minutes.
6. Check that the potatoes are tender, the lobsters are cooked, and the clams and mussels have opened.
7. Move the lobsters to a wooden board, cut them up and crack the claws. Using large slotted spoons, transfer the seafood, potatoes and sausage to a large bowl and top with the lobster.
8. Season the broth in the pot to taste, then ladle it over the seafood, taking care to leave out any sand from the bottom of the pot.

Summarized from Food Network's video. Watch it for the details.

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OnionPotatoShrimpLeekClamLobsterMusselKielbasa