Recipe

Clambake In A Pot Recipe

	Upstatevoyager / All my dishes 2 years, 5 months ago This can be done on the stove. Or what I do. I have an electric turkey deep fryer that I use for this. This isn't cheap to make. So ask your guests to pitch in and bring some of the seafood if you want. I usually boil up a pot of corn on the cob and serve a crusty bread too.... More Prep:15m Cook:30m Servings:6	Upstatevoya
	impressive easy

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Ingredients

2 bags fresh spinach, coarsely chopped

4 teaspoons salt

1 1/2 pounds kielbasa

2 large sweet onions, coarsley chopped

2 leeks, cleaned and chopped

1/4 cup olive oil

1 1/2 pounds small red or white potatoes

1 tablespoon kosher salt

1 1/2 teaspoons ground black pepper

4 dozen clams, cleaned

2 pounds fresh mussels, cleaned and debearded

1 1/2 pounds large raw shrimp in the shell.

4 to 6 lobster tails

2 cups good quality white wine

melted butter for dipping

Directions

Toss together spinach and 4 teaspoons salt. Set aside. (This acts like seaweed for your clambake.)

Slice kielbasa diagonally into 1 inch slices. Set aside too.

In skillet, saute onion and leeks in oilive oil until softened.

Layer spinach and salt mixture in bottom of 16 to 20 quart stockpot.

Top with onions and leeks.

Layer with kielbasa, potatoes, kosher salt, black pepper, clams, mussels, shrimp and lobster.

Pour wine over. (I find you need more like 3 cups to the whole bottle.)

Cover and cook over medium-high heat until steam just begins to escape from lid.

Lower heat to medium and cook 15 minutes or until potatoes and lobster are cooked and clams are open.

Serve on large platter.

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Comments

notyourmomma 2 years, 4 months ago said:
I use my turkey fryer for our crab boils or low country boil. I actually purchased another pot with a huge inset strainer to make it easier to lift the haul out of the boil. I love the addition of spinach and leeks. Have you ever thrown in an artichoke or two? They steam wonderfully in the wine and it is fun to eat them with all the other stuff. We really do spread the table with a thick layer of newspaper and cover it with a layer of butcher's paper and dump the whole thing down the middle of the table. I warn the guests to "dress down" and recommend bathing suit attire. We tend to hose our arms off after this feast.

upstatevoyager 2 years, 4 months ago said:
The addition of artichokes is a fantastic idea. I've actually divided up the ingredients and asked guests to bring a portion of the ingredients (since they all say, "What can I bring anyway." I call it the Division of Labor Clambake. It's always a big hit. And I went to a restaurant supply house and bought inexpensive aprons and all the untensils and keep them year to year. Thanks for the comment.

upstatevoyager 2 years, 4 months ago said:
Oh, and now I have to go out and buy a turkey fryer. :)

linebb956 2 years, 2 months ago said:
I found out I have cheap friends... they thought it was a good idea.... UNTIL I started splitting up who buys what! LOL They gave in and we might do for New Years! Really they were excited to try this one... We have done boils before.

gingerlea 1 year, 10 months ago said:
Tro in sum mudbugs too.

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