Stove-top Clambake
Recipe by Giada De Laurentiis
Stove-top Clambake
Serves:
6
Cooking Level:
Prep Time
15 minutes
Cook Time
40 minutes
Inactive Time
Total Time
55 minutes
INGREDIENTS:
- 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
INSTRUCTIONS:
- Heat the oil in a large stockpot over medium-high heat. Add the onion,
- Old Bay, and salt and cook, stirring occasionally until the onions
- soften and begin to brown, about 8 minutes. Add 1/4 cup of the wine
- and the potatoes, then cover and cook for 10 minutes.
- Layer the sausage over the potatoes, then add the corn, clams, and
- pour in the remaining 1 3/4 cups of wine. Bring to a simmer, then cover
- and cook for 15 to 20 minutes, until all the clams have opened.
- Using tongs, transfer the clams, corn, potatoes, and sausage to a
- large platter, discarding any unopened clams. Strain the liquid through
- a sieve into a bowl; add the butter to the bowl, swirling it until it melts
- and incorporates into the liquid. Divide the liquid among small bowls
- for dipping or pour it over the clambake, and sprinkle with the smoked
- salt. Serve with the lemon wedges.
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Photo Credit: Lauren Volo
