Best Ever Clam Bake
Not only is this clam bake tasty and beautiful, but the clean up time is minimal as well!
Course Main Course
Cuisine American
- 2 pounds kielbasa sliced 1” thick diagonally
- ½ cup olive oil
- 6 cloves garlic
- 2 pounds red potatoes
- 6 sprigs thyme
- 1 tablespoon salt
- ½ tablespoon freshly ground pepper
- 6 ears of corn husked and snapped in half
- 1 ½ pounds large shrimp deveined and in the shell
- 1 lobster tail split lengthwise down the flesh
- 3 dozen little neck clams scrubbed
- 2 pounds mussels debearded and cleaned
- 3 cups good white wine
- 1 cup fish stock
- 3 tablespoon butter
In a 20 quart pot, sauté onions in olive oil for 15 minutes or until onions start to brown. Put garlic into pot and cook for 2 more minutes.
Place potatoes, kielbasa, salt, pepper, and thyme on top of the onions and pour in the white wine and fish stock. Cover with a lid and cook medium high heat for 20 minutes.
Place corn, clams, and lobster into pot for 5 minutes. Covering the pot tightly.
Add the shrimp and mussels to the pot for 5 minutes. Test the potatoes for tenderness. The lobster and shrimp should be opaque and the clams and mussels should be opened. If not, cook a few more minutes.
With a large slotted spoon, remove the vegetables and seafood to a large bowl.
Add 3 tablespoons of butter to the broth and bring to a boil. Season to taste. Serve over the clambake with crusty bread.
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