Stovetop Clambake
1
- Prep Time20 min
- Total Time35 min
- Makes6 Servings
(Photo: Roberto Caruso)
Enjoy a leisurely and memorable dinner with this East Coast clambake.
Ingredients
2 330-mL bottles beer, preferably lager
4 corn on the cobs, husked and snapped in half
12 clams
2 kg mussels, about 2 bags
250 g turkey kolbassa, casing removed, sliced into 1/2-in. chunks
2 tbsp unsalted butter
lemon wedges, for serving
Instructions
BRING beer to boil over high in a very large pot with a tight-fitting lid. Add corn. Cover and cook until tender, about 6 min. Transfer corn with a slotted spoon to a medium bowl and cover tightly with foil. Add clams and mussels to pot. Cook, covered, until all shells have all opened, 6 to 8 min. Transfer clams and mussels to a large bowl and cover with foil. Add kielbasa and butter to the broth and stir until butter has melted completely. Pour broth over clams and mussels. Serve corn alongside.
Nutrition (per serving)
Calories 320, Protein 26g, Carbohydrates 29g, Fat 11g, Fibre 2g, Sodium 588mg.
Prep Tip: The mussels and clams you buy at the fishmonger or supermarket are usually cleaned. Remove any strings of beard by pulling them off with your fingers or a bread knife. Tap any open shells on the counter and if they don't close within a few seconds, discard.
Cooking tip: Discard any mussels or clams that are still closed after steaming.
Serve this as a part of our East Coast clambake menu.
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