Summer Clam Bake

Servings: 8 as main course

Ingredients

1 Onion, medium diced

4 Shallots, medium diced

2 pieces of Kielbasa (or Andouille), cut into 1 inch pieces

12 oz can of Tomatoes, diced

2 lbs. new potatoes, washed and scrubbed

6 ears of Corn, husked, cut into 3rds

1 Bottle of Dry White Wine

Littleneck Clams, 1 dozen, washed and scrubbed, hold in separate container in refrigerator

Mussels, 1 dozen, washed, scrubbed and debeared (in flour water), hold in separate container in refrigerator

Cockles, 1 dozen, washed and scrubbed, hold in separate container in refrigerator

Large Shrimps, 1 dozen, butterflied, deveined, with heads on

2 1-lb lobsters, bamboo skewer the tails

Olive Oil, 4 T.

Pepper to taste

1 small bunch Parsley, cut stems off, bundle with butcher twine

Parsley leaves, rough chopped for garnish

Fresh Thyme, 4 sprigs

1 Bay Leaf

Serve with:

1 French Baguette, cut into ½ slices, on bias

Fresh Mayonnaise (Delouis Fils)

Fresh Chives, finely chopped for garnish

Lemon wedges

Ice Cold Beers

  1. Prepare mise-en-place.
  2. In large stock pot (16 quarts), heat Olive Oil over medium-high heat.
  3. Add Kielbasa and sautee until brown and fat is rendered, about 3-5 minutes.
  4. Add diced Onions, cook for 1 minute. Then add Shallots, cook for additional minute.
  5. Add Bay Leaf, Thyme, and Parsley stems. Add diced Tomatoes and freshly cracked black pepper.
  6. Add potatoes and cold water (enough to cover potatoes) and 2 cups of White Wine.
  7. Cover pot. Reduce heat to medium and cook for 15 minutes.
  8. Add corn and cook for 10 minutes, or until potatoes are fork tender.
  9. Add in rest of White Wine.
  10. Add seafood in this order in 5 minute intervals: lobster first, then shrimps, then clams, mussels, and cockles, together. Total cook time: 20-30 minutes—remove mussels, clams, and cockles when shells start to open.
  11. Remove shrimps when pink and opaque.
  12. Remove lobster with thongs and remove rubber bands from claws and set on cutting board.
  13. Carefully remove the rest of vegetables and put on large serving platter.
  14. Using a strainer and a large bowl, pour the rest of the contents out.
  15. Spoon broth over vegetables and seafood on serving platter.
  16. Crack lobster claws and knuckles and place on top of platter, garnish with chopped parsley.
  17. Serve with sliced baguette and fresh chive mayonnaise, lemon wedges, and ice cold beers.

Useful Tip: Use pasta bowls, forks and spoons. Also have a container for shells.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s