This easy barefoot contessa kitchen clambake is packed with seafood, smoky kielbasa, and tender potatoes all cooked in one pot. Perfect for a quick, nutritious, and flavorful meal! You can adjust ingredients based on what you have on hand, making this recipe flexible and simple. The combination of fresh seafood and white wine makes it extra delicious!
Ingredients Needed
- 680g kielbasa, sliced diagonally into 2.5cm / 1-inch pieces
- 3 cups chopped yellow onions (2 large onions)
- 2 cups chopped leeks (2 leeks, white parts only, well cleaned)
- 60ml olive oil
- 680g small potatoes (red or white)
- 1 tbsp kosher salt
- ½ tbsp ground black pepper
- 24 littleneck clams
- 450g steamer clams
- 900g mussels, cleaned and debearded
- 680g / 1½ lb large prawns, in the shell
- 3 lobsters (each about 680g / 1½ lb)
- 480ml / 2 cups dry white wine
How To Make Kitchen Clambake
- Sauté the aromatics: Heat olive oil in a large stockpot (16-20 quarts) over medium heat. Add onions and leeks, cooking for 15 minutes until golden.
- Layer the ingredients: Arrange potatoes, salt, and pepper first, followed by kielbasa, littleneck clams, steamer clams, mussels, prawns, and lobsters.
- Steam the clambake: Pour in the white wine, cover tightly, and cook over medium-high heat for 15 minutes until steam escapes. Reduce heat to medium and cook another 15 minutes.
- Check for doneness: Ensure potatoes are tender, lobsters turn bright red, and all clams/mussels are open. Remove lobsters and cut them up.
- Serve: Transfer everything to a large serving bowl and top with the lobsters. Season the broth and serve in mugs alongside the seafood.
Recipe Tips
- Use fresh shellfish: Ensure your clams, mussels, and prawns are fresh, as this greatly affects the taste.
- Don’t overcrowd the pot: Make sure all ingredients are evenly layered for the best steam cooking.
- Adjust the heat carefully: Once the steam escapes, reduce the heat to medium to avoid overcooking the seafood.
- Check for doneness: All shellfish should open up, and lobster should be bright red. If they don’t open, discard them.
- Season the broth: Don’t forget to taste the broth and add more salt or wine to enhance the flavors.
How To Store & Reheat Leftovers
- Refrigerate: Store leftover kitchen clambake in an airtight container in the fridge for up to 2 days.
- Reheating: Reheat the leftover kitchen clambake on low heat with a splash of broth for 5-7 minutes until heated through.
Nutrition Facts
Serving Size: 1 serving (approx. 1/6 of the recipe)
- Calories: 750 kcal
- Total Fat: 40g
- Saturated Fat: 10g
- Cholesterol: 200mg
- Sodium: 1200mg
- Potassium: 850mg
- Total Carbohydrate: 40g
- Dietary Fiber: 4g
- Sugars: 4g
- Protein: 60g
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Barefoot Contessa Kitchen Clambake
Description
This easy barefoot contessa kitchen clambake is packed with seafood, smoky kielbasa, and tender potatoes all cooked in one pot. Perfect for a quick, nutritious, and flavorful meal! You can adjust ingredients based on what you have on hand, making this recipe flexible and simple. The combination of fresh seafood and white wine makes it extra delicious!
Ingredients
Instructions
- Sauté the aromatics: Heat olive oil in a large stockpot (16-20 quarts) over medium heat. Add onions and leeks, cooking for 15 minutes until golden.
- Layer the ingredients: Arrange potatoes, salt, and pepper first, followed by kielbasa, littleneck clams, steamer clams, mussels, prawns, and lobsters.
- Steam the clambake: Pour in the white wine, cover tightly, and cook over medium-high heat for 15 minutes until steam escapes. Reduce heat to medium and cook another 15 minutes.
- Check for doneness: Ensure potatoes are tender, lobsters turn bright red, and all clams/mussels are open. Remove lobsters and cut them up.
- Serve: Transfer everything to a large serving bowl and top with the lobsters. Season the broth and serve in mugs alongside the seafood.
Notes
- Use fresh shellfish: Ensure your clams, mussels, and prawns are fresh, as this greatly affects the taste.
- Don’t overcrowd the pot: Make sure all ingredients are evenly layered for the best steam cooking.
- Adjust the heat carefully: Once the steam escapes, reduce the heat to medium to avoid overcooking the seafood.
- Check for doneness: All shellfish should open up, and lobster should be bright red. If they don’t open, discard them.
- Season the broth: Don’t forget to taste the broth and add more salt or wine to enhance the flavors.
Barefoot Contessa Kitchen Clambake