Clambake in a Pot
From upstatevoyager 16 years agoIngredients
- 2 bags fresh spinach, coarsely chopped shopping list
- 4 teaspoons salt shopping list
- 1 1/2 pounds kielbasa shopping list
- 2 large sweet onions, coarsley chopped shopping list
- 2 leeks, cleaned and chopped shopping list
- 1/4 cup olive oil shopping list
- 1 1/2 pounds small red or white potatoes shopping list
- 1 tablespoon kosher salt shopping list
- 1 1/2 teaspoons ground black pepper shopping list
- 4 dozen clams, cleaned shopping list
- 2 pounds fresh mussels, cleaned and debearded shopping list
- 1 1/2 pounds large raw shrimp in the shell. shopping list
- 4 to 6 lobster tails shopping list
- 2 cups good quality white wine shopping list
- melted butter for dipping shopping list
How to make it
- 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.
The Rating
Reviewed by 3 people-
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 artic...more
notyourmomma in South St. Petersburg loved it -
Tro in sum mudbugs too.
gingerlea in Tampa loved it
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