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Serves 10 | Prep Time: 15 Minutes | Cook Time: 30 Minutes
16-20 quart stockpot
2 big yellow onions, chopped
1/2 cup butter or olive oil
1 (750 ml) bottle dry white wine
1 tablespoon fresh thyme leaves, chopped
1 tablespoon sea kelp seasoning
1 tablespoon Cajun seasoning
1/3 cup lemon juice
2 lbs small potatoes, peeled and cut into halves
1 1/2 lbs kielbasa
(or any kind of spicy smoked sausage), cut into 2-inch thick slices
5 (1 1/4-1 1/2 lbs) live lobsters
4-5 ears fresh corn, each shucked and cut into 4 pieces
4 lbs clams (combination of Manila clams and steamer clams), scrubbed
1 lb mussels, scrubbed an debearded
1 lb shrimp, shell-on and head-on (or not)
extra water, for boiling (if needed)
salt and ground black pepper, as per taste
melted butter, for dipping
lemon wedges, on the side
Heat up a large stockpot with butter, and saute onions over medium-heat for 10 minutes or until lightly browned.
Pour in the wine, add in the thyme leaves, sea kelp and cajun seasoning, lemon juice and let it boil. Then, cook the following ingredients in this order: potatoes and sausage; cover and cook for 5 minutes, add lobsters in; cover and cook for 10 minutes, corn and clams; cover and cook for 5 minutes; mussels and shrimp; cover and cook for 5 minutes.
Lower the heat to medium and cook another 5-10 minutes, or until all the shellfish are cooked through, clams and mussels are open, and potatoes are tender. Extra salt and pepper as per taste.
Remove lobsters first, cut them up, and crack the claws. Ladle out the seafood into serving bowls along with lobster pieces. Serve clambake with broth and lemon butter.(Be careful to avoid sand in the bottom of the stockpot)
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