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PEI Clambake on the Stovetop Recipe

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This recipe for PEI Clambake on the Stovetop, by , is from DAD's GOOD EATS , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Tom Unwin


1 1/2 pounds Kielbasa (or Chorizo or Garlic Sausage) - sliced 1" thick slices
3 cups chopped onions (2 large onions)
2 cups chopped leeks, well cleaned (2 leeks, white parts only)
1/4 cup good olive oil
8 garlic cloves chopped coarsely
1 1/2 pounds small new potatoes (red or white)
4 to 6 cobs of corn - husked. 1 or 1/2 per person
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 prawns, in the shell
4 to 8 Lobster tails
2 cups good dry white wine

1. Saute the onions and leeks in the olive oil in a heavy-bottomed 16 to 20 quart stockpot over medium heat for 10 minutes, add the garlic and saute until they are fragrant.
2. Layer the ingredients on top of the onions in the stockpot in this order: first the potatoes, salt, and pepper; then the
corn, kielbasa,lobster, little neck clams, steamer clams, mussels and prawns (shells on). If 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.
4. 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 are cooked, and the clams and mussels are open.
5. Remove the lobster tails to a wooden board, cut them open if you wish. 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. Serve immediately

Parsley Garlic Butter
1/2 bunch parsley
1 lb butter
10 cloves garlic finely chopped

Melt butter in small sauce pan, once melted add the parsley and garlic and keep warm during the meal if you can.

Sourdough Bread

Number Of Servings:
Number Of Servings:
6 to 8
Preparation Time:
Preparation Time:
1 Hour
Personal Notes:
Personal Notes:
Made this for Steve and Helen in Lincoln City - March 2018 and Jan made it with her friends on a trip. I have re-edited the recipe since then. Made this with Tommy and Mary - Summer 2019 in PEI. Here are our notes: fewer leeks, chorizo or garlic sausage instead of kielbasa, we browned the sausage we and we really liked that, we changed lobster to scallops - we seared and browned the scallops and liked it. Add herbs - parsley, sage, rosemary or thyme???? Cut the corn cobs in 1/2 and don't leave the husks on.

You will want a large platter to serve the food. Make sure you can move the food out of the hot pot quickly so that you can serve it quickly. You can try to use a pasta pot with a strainer.




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