Recipe courtesy Lee Christofferson. Ingredients: 1-1/2 lbs. kielbasa
1/4 cup olive oil
2 large yellow onions, chopped
4 cloves garlic, chopped
1-1/2 lbs. small potatoes (red or white), cut in half
1-1/2 Tbs. kosher salt
1/2 Tbs. ground black pepper, or to taste
3 lbs. steamer clams, scrubbed
1-1/2 lbs. mussels, cleaned and debearded
1-1/2 lbs. large shrimp, in the shell
1-1/2 lbs. king crab legs
2 lobsters, 1-1/2 lbs. each
1 bottle dry white wine Preparation: Slice kielbasa diagonally into 1" thick slices and set aside. In a heavy-bottomed 16- to 20-quart stockpot, heat 1/4 cup olive oil over medium temperature and saute chopped yellow onions and garlic for about 15 minutes, until the onions start to brown. Layer the ingredients on top of the onions and garlic in the stockpot in the following order: small red or white potatoe halves, kosher salt, ground black pepper, kkielbasa, clams, mussels, shrimp, crab legs and lobsters. Pour in 1 bottle white wine. Cover and cook over medium heat for about 15 minutes, or until steam starts to escape from the lid. Lower heat and cook for another 15 minutes. The clambake is done when the potatoes are tender, the lobsters are cooked and the claims and mussels are open. Remove lobsters and crab legs and cut into large chunks. With a slotted spoon, remove clams, mussels, shrimp, kielbasa and potatoes and place in a large bowl for serving. Top with the lobsters and crab legs. Season the broth in the pot with additional salt and pepper and serve immediately in mugs or bowls with the clambake. Dip bread in broth or drink by itself. This is good served with corn on the cob and French bread. Servings: 6 We at DIY believe all of the recipes from Paul James' Home Grown Cooking are accurate and reliable, but since we have not tested them personally, we can claim no responsibility if the desired results are not achieved.
RESOURCES :
Great American Seafood Cookbook
Model: 0894805789
Author: Susan Herman Loomis
(1998)
Workman Publishing Co. Inc.
New York, NY 10003-9555
Phone: 212-254-5900
Fax: 212-254-8098
Marinades: Dry Rubs, Pastes and Marinades for Poultry, Meat, Seafood, Cheese and Vegetables
Model: 0895945312
Author: Jim Tarantino
(1992)
The Crossing Press
Watsonville, CA 95019
Phone: 408-722-0711
Fax: 408-772-2749
Website: www.crossingpress.com
Great Book of Fish
Model: 1571452486
Author: Stella Donati
(2001)
Thunder Bay Press
San Diego, CA 92121
Phone: 619-457-2500
The Best Recipe: Grilling and Barbecue
Model: 0936184515
Author: Editors of Cook's Illustrated
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To order this title from Amazon, click here.
Boston Common Press
Boston, MA 02445
Phone: 617-232-1000
Email: webmaster@bcpress.com
The Vegetarian Grill: 200 Recipes for Inspired Flame-Kissed Meals
Model: 1558321276
Author: Andrea Chesman
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Harvard Common Press
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Phone: 617-423-5803
Fax: 617-423-0679
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