Chef shares what goes into a perfect New England clambake
For the “CBS This Morning: Saturday” series The Dish, Jeff Glor visits a remote island off the coast of Maine, for a clambake put on by Eventide — one of the most successful seafood restaurants in the country. The team who started Eventide just released their first cookbook, a tribute to friendship, fishing and classic seafood.
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Ina Garten's Kitchen Clambake | Barefoot Contessa | Food Network
Ina loads her kitchen clambake with kielbasa, clams, mussels and shrimp steamed in a leek and white wine broth for a taste of the sea without the sand!
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Ina throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
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Kitchen Clambake
RECIPE COURTESY OF INA GARTEN
Level: Intermediate
Total: 1 hr
Prep: 30 min
Cook: 30 min
Yield: 6 to 8 servings
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
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.
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Ina Garten's Kitchen Clambake | Barefoot Contessa | Food Network
How to Make An Indoor Clambake | Julia at Home
A genuine clambake is an all-day affair and, of course, requires a beach. Julia re-creates the great flavors of the clambake indoors, to enjoy this flavorful feast without hours of preparation.
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How To Prepare - A New England Style Clam Bake
Chef Bob demonstrates how to prepare the Famous New England Fish Market & Restaurants Clam Bake.
Our Clam Bake is available in our Retail Markets everyday and are occasionally offered as a special in our Restaurants.
How To Shell Out For A Beach Clambake (With Lobster & Chicken & Corn & Farideh)
At MUNCHIES, we love social events--you know, like, mixers, formals, clambakes, and trips to the Cape (in our case, Long Island).
Culinary Director Farideh Sadeghin took a trip out to Long Island, New York to go diving for clams. Then she headed back to shore to show us how to make the ultimate beach clambake, complete with chicken, sausage, lobsters, corn, potatoes, and of course, freshly-caught clams. Her method uses different layers of seaweed and raw eggs that turn to hard boiled once the cooking is complete. Summer might be coming to an end, but there's still time to clam!
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New England Clam Bake
Chef Brad Rice from Vince & Joe's Gourmet Market demonstrates how to make one.
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