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
34 Comments
I hate schlepping to the beach….investment bankers….white Chateau Neuf du Pape, my friend Patricia Wells…..you embarrass yourself
Châteauneuf-du-Pape is a VERY nice wine. And a white one? I hope she had a glass of it!
I tried this a while back
That looks pretty doable for me. I got a kick out of Ina admitting she forgot an ingredient, lobster, which was still in oven the next day! Nice to know professionals make a goof now and then. I can’t wait to try this😋
Saludos y bendiciones desde guatemala
That pot is bigger than she is. 😆
What would you serve with it?
How bad is that😜
That is the biggest pot I have ever seen. I'm not a fan of clambakes but that looks really good
I have noticed Ina likes to slow the eating down.
Why didn’t I notice this recipe years ago?? Looks so amazing!
This looks absolutely delicious, where is the cob corn?
looks sensational
Holy Ina, that is a giant pot!
That pot is so extra. Love it.
This clambake dish looks incredible. I'll make this at my next big dinner party with good friends.
I hope those "steamers" were steamed when she added them. the shells were already OPEN. ick.
I want some
Delicious!
Plz say she turned the oven OFF!
Where's the lobster? Check the oven LOL 🙂
Peeling shrimp is not fun
Imagine drinking the broth, and it tasting like every ingredient you JUST TOOK OUT OF THE POT 🤣🤣
I was watching to see when ina garten, in her calm and mellow and reassuring voice, says "now for a good clambake make sure you get the GOOD Marijuana" then she laughs hysterically at her own joke in her Eileen Fisher dark blue shirt with the collar popped. I didn't see it but I'm sure Ina makes a joke like that and the Food Network people have to edit it out!
Just left lobsters in the oven and forgot about them. No big deal, tee hee! XD
I think Ina is really trying to do it up since she’s become a bit of a cult classic. Lots of references investment bankers, Chateau Nuf Du Pape, lobster, etc. all high brow stuff. Either way it’s great!!
Looks like a bouillabaisse AMAZING
I’m going to put the lobster back in
Hey Ina, I love your recipes which seem to me to be epistles of love from your beautiful kitchen. Would you mind including the size of your Le Creuset in future cookbooks so that those of us with smaller vessels can adjust. Cheers!
No corn?
I have one question. Why is she barefoot?
Just get 600 dollars worth of seafood and boil it in wine I mean all that FLAVOUR
I love how Ina says "This isn't the kind of Clambake you want sand in." and I'm over here thinking, What kind of Clambake do you want sand in?😂😂😂😂
I like how you covered up Jeffrey epsteins name.
The seafood definitely doesn’t take 30 minutes to cook. It takes about 4-5 mins only, so surely it should be added later (when the potatoes are virtually cooked)?