How to Make An Indoor Clambake

Ingredients

• 1 lb Kielbasa (cut into ½‑inch rounds; fatty sausage works best for rendering)
• 2 lb Fresh Clams (scrubbed well; discard any that stay closed after soaking)
• 2 lb Fresh Mussels (debearded and rinsed)
• 1.5 lb Red New Potatoes (small, about 1‑inch; leave whole if uniform, otherwise cut to uniform size)
• 4 ears Corn on the Cob (husks trimmed, leaving a few strips on one side; place husk side up)
• 2 pieces Live Lobsters (about 1.5‑2 lb each; freeze briefly then kill by stabbing head)
• 1 cup Unsalted Butter (melted for dipping)

Instructions

1. Prepare All Ingredients

   Trim the kielbasa into ½‑inch rounds, scrub clams, debeard mussels, cut potatoes to uniform 1‑inch pieces if needed, trim corn husks leaving a strip on one side, and freeze lobsters for 15‑20 minutes before killing them.

   Time: PT15M

2. Layer Kielbasa

   Place the sliced kielbasa in a single layer, cut side down, on the bottom of the 12‑quart pot.

   Time: PT5M

3. Add Clams and Mussels

   Scatter the clams and mussels over the sausage, forming a flat layer.

   Time: PT2M

4. Add Potatoes

   Evenly distribute the red potatoes on top of the shellfish.

   Time: PT2M

5. Add Corn

   Place the corn cobs husk‑side up on top of the potatoes.

   Time: PT2M

6. Place Lobsters

   Lay the two lobsters on top of the corn. If not already killed, stab a sharp knife through the head to dispatch them.

   Time: PT2M

7. Steam the Bake

   Cover the pot with its domed lid and place over high heat. Cook for 20 minutes, or until potatoes are tender when pierced.

   Time: PT20M

8. Check Doneness

   Insert a paring‑knife tip or skewer into a potato near the edge of the pot; it should slide in easily.

   Time: PT2M

9. Rest and Remove

   Turn off the heat and let the pot sit, covered, for 5 minutes before serving.

   Time: PT5M

10. Plate and Serve

    Using a slotted spoon, transfer the lobster, corn, potatoes, clams, mussels, and kielbasa to a large platter. Strain the cooking liquid into a bowl, melt butter, and serve the jus alongside the butter for dipping.

    Time: PT5M

Nutrition Facts

Calories

550

Protein

35 g

Carbohydrates

45 g

Fat

25 g

Fiber

5 g