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When I lived on the East Coast, holidays were the perfect time for clambakes at the beach. However, that's an all-day affair. You might be surprised to know that you can create a pretty darn good clambake indoors just using a big pot and your stove.
It's a quick and easy way to bring a little of the beach to your home and a great alternative to grilling on July the 4th. Here is how to do it.
Ingredients:
2 lbs. black mussels
2 lbs. small clams
1 lb. large shrimp, unpeeled
1 lb. kielbasa sausage, sliced into rings
1 pound small red potatoes, quartered
2-4 ears of corn, shucked and cut into thirds
Fresh or cooked crab legs or lobster
Butter, melted
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Method:
Begin by placing the clams, mussels and shrimp on a large piece of cheesecloth. Tie the ends of the cheesecloth together making a pouch for the shellfish.
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In a large, deep stockpot, place the kielbasa in a single layer.
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Next, place the shellfish in the cheesecloth directly on top of the kielbasa.
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Scatter the potato quarters on top of the shellfish.
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Place the corn and the crab legs or lobster on top of the potatoes.
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Cover the pot and turn the heat to high. Cook for 18 to 20 minutes, until the potatoes are tender and the mussels and clams have all opened.
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Serve on a large platter with plenty of melted butter alongside.
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Photos by Ted Scheffler