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Seafood, Mixed: Clambake in a Pot

Source of Recipe


LHJ, Recipes 2000






List of Ingredients



• 2 lbs. (18 to 24) assorted small potatoes (Yukon Gold, red and purple)
  
• 1 lb. Kielbasa, cut into 1-inch pieces
  
• 6 (1-1/4 lbs. each) live lobsters
  
• 6 small ears corn, husks removed and broken in half
  
• 1 lb. mussels, scrubbed and debearded *
  
• 2 lbs. littleneck clams, scrubbed
  
• 1/2 cup butter, melted (no substitutes)
  
• 2 lemons, cut into wedges
  
• .
  
• Also needed: 10 yards cheesecloth (6 packages); kitchen string
  






Instructions



1. Cut twelve 30-inch-long strips of cheesecloth (purchase enough cheesecloth to equal 10 yards -- about 6 packages). Arrange 2 strips of cheesecloth into a cross. In the center of the cheesecloth, stack 3 to 4 potatoes, 3 to 4 pieces of Kielbasa, 1 lobster, 2 pieces of corn, 4 to 5 mussels, and 6 to 8 clams. Bring ends of cloth to center to enclose all of the ingredients completely; tie each with kitchen string. Repeat process with remaining cheesecloth, vegetables, sausage and seafood to make 6 packages.
   
   
2. Meanwhile, pour enough water to come up 1 inch in 2 large lobster, canning or pasta pots; bring to boil. Place 3 packages in each pot. Cover each pot and return water to rolling boil. Boil seafood packages 20 minutes.
   
   
3. With tongs, remove the seafood packages and transfer to 6 large serving bowls.
   
   Serve with some of the cooking broth, butter and lemon.
   
   Makes 6 servings.
   
   






Final Comments


* To debeard mussels: Scrub the shells with a stiff brush under cold running water; then, with a small sharp knife, cut off the "beards" (small black tufts attached to shells).