Jersey Shore Clambake

First of all, let’s get one thing straight. If you’re from New Jersey or the Philadelphia area, you’re going “down the shore,” NOT “to the beach.” And shore towns in Jersey can vary in character from places that are noted for flashy boardwalk rides (Seaside Heights before Superstorm Sandy) —
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photo from Jerseyboardwalk.com |
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Photo by Ron DeCicco |
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photo from www.thenewestvegetable.com |
Kitchen Clambake
Recipe from Ina Garten
printable recipe here
Ingredients
1 1/2 pounds kielbasa
3 cups chopped yellow onions (2 large onions)
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
Directions
Slice the kielbasa diagonally into 1-inch thick slices. Set aside. Saute the onions and leeks in the olive oil in a heavy-bottomed 16 to 20 quart stockpot over medium heat for 15 minutes, until the onions start to brown.
Layer the ingredients on top of the onions in the stockpot in this order: first the potatoes, salt, and 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 are 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 very careful to avoid any sand in the bottom.
Comments are closed.
Magnficent! I'd love to taste this clambake.
Cheers,
Rosa
Jersey pride!
Such a fun way to eat, love it. Great food, beautiful view and sharing with good friends, nothing better!
Nothing better than walking the boards,having a slice and beer and plain watching the world go by
All my favorite foods! I could eat lobster every day if I was able! We just came back from a family vacation at the Outer Banks, NC, and one of our memorable meals there was a seafood steamer pot meal we cooked together that had clams, mussels, scallops, shrimps, crab legs. lobster,corn and red potatoes. It was a delicious feast!
mi piacerebbe moltissimo mangiare quei piatti proprio lì ! Un abbraccio
What a lovely invitation to 'the shore' 🙂 I love every component of that clam bake. Our next gourmet, hosting by friends, will be a lobster boil which is very similar except done in a huge pot over a fire outdoors. Delicious!
Love our Garden State!
io adoro il pesce, sarei venuta volentieri a pranzo da te!! Un abbraccio SILVIA
Un piatto favoloso, voglio provare anch'io questa ricetta. un abbraccio Daniela.
Oh, would I love to be invited to a dinner like that. We don't do anything like that on the West Coast. Lobster is a rare treat here. Looks like a fun evening.
Love Cape May! Used to go there "back in the day." Such a beautiful town. Also loving the clambake and must do this at least once – but sans lobster. Buying fresh lobster in MN is a car payment! What a summer-delicious post. This is something I need to read in January! A reminder that winter gives way to such sweetness.
What a location and what a wonderful food experience . . . reminds of the "Lowcountry Boils" here in SC. Have a great weekend, Linda.
Roz
Adoro il pesce!!!!!