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Title: Kitchen Clambake
Yield: 8 Servings

Ingredients

  1 1/2 lb kielbasa
      3 c  chopped yellow onions; (2
           -large onions)
      2 c  chopped leeks; well cleaned
           -(2 leek
    1/4 c  olive oil
  1 1/2 lb small potatoes; (red or
           -white)
      1 tb coarse salt
    1/2 tb freshly ground black pepper
      2    dozen littleneck clams;
           -scrubbed
      1 lb steamer clams; scrubbed
      2 lb mussels; cleaned and
           -debearde
  1 1/2 lb large shrimp; in the shell
      3    1 1/2 pounds e ach  lobsters
      2 c  good dry white wine

Instructions

Slice the kielbasa diagonally into 1-inch-thick slices. Set aside. Saut‚
the onions and leeks in the olive oil in a heavy-bottomed 16-to-20-quart
stockpot on medium heat for 15 minutes, until the onions start to brown.

Layer the ingredients on top of the onions in the stockpot in the following
order: potatoes, salt and pepper, kielbasa, littleneck 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.
Transfer the lobsters to a wooden board, cut them up, and crack the claws.
Using large slotted spoons, transfer the seafood, potatoes, and sausages to
a large bowl, and top with the lobsters. Strain the broth through a fine
sieve; discarding solids. Season the broth to taste, and serve immediately
in mugs alongside the clambake.

Serves 6 to 8

Excerpted from "The Barefoot Contessa Cookbook," by Ina Garten; foreward by
Martha Stewart. Copyright c 1999 by Ina Garten. Excerpted by permission of
Clarkson Potter, a division of Random House, Inc. All rights reserved. No
part of this excerpt may be reproduced or reprinted without permission in
writing from the publisher.

Source:
"Martha Stewart Living Television"
S(Formatted by):
"Lindell Martin on May 19, 2000"
Copyright:
"The Barefoot Contessa Cookbook, by Ina Garten"

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Per serving: 960 Calories (kcal); 37g Total Fat; (37% calories from fat);
106g Protein; 35g Carbohydrate; 495mg Cholesterol; 2898mg Sodium
Food Exchanges: 1 Grain(Starch); 14 1/2 Lean Meat; 1 1/2 Vegetable; 0
Fruit; 4 1/2 Fat; 0 Other Carbohydrates

NOTES : In theory, a New England clambake is something to look forward to,
a highlight of the summer-but the reality is all too often of another sort.
Sand and wind and too much sun or rain can make you wish you had hauled
the whole feast indoors. Ina Garten, owner of the Barefoot Contessa, a
specialty-foods store in eastern Long Island, and author of "The Barefoot
Contessa Cookbook," has devised her own take on the traditional midsummer
beachfront picnic-a kitchen clambake. This blend of seafood, kielbasa, and
potatoes-with some corn and a tomato salad thrown in on the side-is simple
to prepare, practically a one-dish meal, and you won't have to schedule a
rain date. Nor will you have to wait until the long hot days are finally
here to enjoy the first taste of summer.

Ina Garten's kitchen clambake is absolutely relaxed. It's about eating
fresh, simple ingredients, family style. To set an informal, summery tone,
she substitutes newspaper for a tablecloth. She ladles the clambake into
one g
Nutr. Assoc. : 0 0 0 0 0 0 0 902716 902716 0 0 0 3186

Contributor: Ina Garten

Preparation Time: 0:00

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