Stove-top Clambake


Stove-top Clambake



Prep Time

15 minutes

Cook Time

40 minutes




Giada De Laurentiis

Image of Stove-top Clambake


  • 2 tablespoons olive oil
  • 1 medium onion (halved and thinly sliced)
  • 1 teaspoon Old Bay seasoning
  • 1/2 teaspoon kosher salt
  • 1/4 cup dry white wine (plus 1 3/4 cups)
  • 1 1/2 pounds small red bliss potatoes
  • 1 pound smoked kielbasa (sliced into 1-inch pieces)
  • 4 ears of corn (sliced into thirds)
  • 2 pounds medium-sized clams (such as littleneck)
  • or cherrystone (scrubbed well)
  • 2 tablespoons unsalted butter
  • 1 teaspoon smoked salt
  • 2 lemons (cut into wedges)


  1. Heat the oil in a large stockpot over medium-high heat. Add the onion,
  2. Old Bay, and salt and cook, stirring occasionally until the onions
  3. soften and begin to brown, about 8 minutes. Add 1/4 cup of the wine
  4. and the potatoes, then cover and cook for 10 minutes.
  5. Layer the sausage over the potatoes, then add the corn, clams, and
  6. pour in the remaining 1 3/4 cups of wine. Bring to a simmer, then cover
  7. and cook for 15 to 20 minutes, until all the clams have opened.
  8. Using tongs, transfer the clams, corn, potatoes, and sausage to a
  9. large platter, discarding any unopened clams. Strain the liquid through
  10. a sieve into a bowl, add the butter to the bowl, swirling it until it melts
  11. and incorporates into the liquid. Divide the liquid among small bowls
  12. for dipping or pour it over the clambake, and sprinkle with the smoked
  13. salt. Serve with the lemon wedges.
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