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This recipe for KITCHEN CLAMBAKE, by , is from The Kuffel Family Cookbook 2010, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Maureen Turner
Added: Monday, April 6, 2009


1 1/2 pounds kielbasa
3 cups chopped yellow onions [2 large]
2 cups chopped leeks, well cleaned [2 leeks, white parts only]
1/4 cup good olive oil
1 1/2 pounds small potatoes [red or white]
1 tablespoon kosher salt
1.2 tablespoon freshly ground black pepper
2 dozen littleneck clams, scrubbed
2 dozen steamer clams, scrubbed
2 pounds mussels, cleaned and debearded
1 1/2 pounds large shrimp, in the shell
3 [1 1/2 pound] lobsters

2 cups good dry white wine

Slice the kielbasa diagonally into 1 inch thick slices. Set aside. Sauté the onions and leeks in the olive oil in a heavy bottomed 20 quart stockpot over medium heat for 15 minutes, until the onions start become translucent and very lightly golden.

Layer the ingredients on top of the onions in the stockpot in this order: first the potatoes, salt, pepper, then the kielbasa, little neck clams, steamer clams, mussels, shrimp and lobsters. 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. Lower the heat to medium and cook another 15 minutes. The clambake should be done. Test to be sure the potatoes are tender, the lobsters cooked, and the clams and mussels are open. Remove the lobsters to a wooden board, cut them up and crack the claws. With large slotted spoons, remove the seafood, potatoes, and sausages to a large bowl and top with the lobsters. Season the broth in the pot to taste and ladle over the seafood, being careful to avoid any sand in the bottom.

PS: I added more wine [3 cups]
Cut the lobsters before cooking so they are not too hot to handle!
Really only does take 30 minutes to cook!
Not a problem to add corn [just above the potatoes]
Not a problem to add crawfish......on top of shrimp or lobsters.
don't need to use all the clams, mussels if you don't care for them. increase shrimp
Then we strain and season the broth in the pot and serve on the side or in dipping bowls.
Recipe Summary
Prep Time: 30 Minutes
Yield: 6 to 8 servings




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