The hard nights of winter can certainly make one long for the luscious days of summer. The sun, the beach and even those wonderful clambakes. But if you're stuck inside with three feet of snow at your door, don't fret. You can have your very own New England Indoor Clambake right from the comfort of your kitchen. Here's how.
Instructions
1. Cut the kielbasa. Slice it generously into slices that are about an inch thick. Then set it aside for a moment.
2. Saute onions and leeks. Place a generous amount of olive oil in the bottom of the stock pot and saute the leeks and onions for about 12 minutes over a medium flame.
3. Layer ingredients. It's important for the cooking that they be done in the following order. Potatoes, then salt and pepper. Add the kielbasa, littleneck clams, mussels, the steamer clams, then the shrimp and finally the lobster!
4. Pour white wine. Add the white wine over everything. (A little extra doesn't hurt!)
5. Cover and let simmer. Place the lid on top of the stock pot, crank the flame to medium-high and cook for 15 minutes.
6. Reduce heat. Take the flame down slightly so that it is a true medium flame. Let that cook for another 15 minutes.
7. Plate and enjoy! Give the potatoes the old fork test to make sure they are done, and be certain that the shell fish has opened. If not, give it 5 more minutes. However, usually, you are done. Separate the items onto different plates and bowls and you are ready to serve your guests and enjoy! Congratulations, you just learned do an indoor clambake!
Tags: Indoor Clambake, medium flame, they done, white wine