| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Mexican |
|
6 |
servings |
INGREDIENTS
| 1 1/2 |
lb |
Kielbasa |
| 3 |
c |
Chopped yellow onions |
| 2 |
c |
Chopped well-cleaned leeks; |
|
|
The white parts only |
| 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, debearded |
| 1 1/2 |
lb |
Large shrimp in the shell |
| 3 |
|
Lobsters -; (1 1/2 lbs ea) |
| 2 |
c |
Good dry white wine |
INSTRUCTIONS
Slice the kielbasa diagonally into 1-inch-thick slices. Set aside. Sauté
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.
Cuisine: "Mexican" Source: "Martha Stewart Living -
(www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas -
Lynn_Thomas@prodigy.net"
Per serving: 592 Calories (kcal); 43g Total Fat; (66% calories from fat);
34g Protein; 15g Carbohydrate; 118mg Cholesterol; 2596mg Sodium Food
Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 6 Fat; 0
Other Carbohydrates
Recipe by: Recipe from Ina Garten
Converted by MM_Buster v2.0n.
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