Clambake is a real delight for seafood lovers. AND although it is traditionally cooked at the stake during a beach picnic, this option on the stove is just as amazing. AT different types of seafood are used in cooking: small shellfish, sand mussels, mussels, shrimps and lobsters. Everything is laid out together with onions and small potatoes in layers in a large pot in in a certain order, poured with white wine and well steamed. The taste and aroma of seafood becomes even more appetizing thanks to smoked sausages added to the clambake. Put it on a large dish in the center of the table and for each guest pour a mug of amazing wine broth in which смешались соки морепродуктов. 
Time: 1 hour.Difficulty: easy Servings: 6 – 8 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 0.7 kg smoked sausages
- 3 tbsp. chopped onion (2 large onions)
- 2 tbsp. chopped leek, well washed (2 stalks, only white parts)
- 1/4 Art. olive oil
- 0.7 kg small potatoes (red or white)
- 1 tbsp. l sea salt
- 0.5 tbsp. l freshly ground black pepper
- 24 pcs. small clams washed with a brush
- 450 gr sand-washed mollusks washed with a brush
- 0.9 kg mussels washed and peeled from the “beard”
- 0.7 kg large shrimp (16/20), in shells
- 3 lobsters (0.7 kg each)
- 1 bottle (750 ml.) Of dry white wine
Recipes with similar ingredients: lobster, clams, mussels, shrimps, white wine, leek, potatoes, sausages, black peppercorns
Recipe preparation:
- Slice the sausage obliquely into slices 2.5 cm thick. thick-bottomed pan with a volume of 16-20 liters. in olive oil on medium heat fry the onions and leeks for 15 minutes, until vegetables will not begin to darken.
- Put all the ingredients in a pan over the onion in the next order: first potatoes, salt and black pepper, then sausage, small clams, sand mussels, mussels, shrimps and lobsters. Pour in White wine. Cover tightly and cook on moderately strong. fire until steam begins to pour out, about 15 minutes. Turn down the fire to medium and cook another 15 minutes. By this time, the clambake should be ready: the potatoes will become soft, the lobsters will be ready, and the clams and mussels are uncovered.
- Transfer the lobsters to a wooden board, chop them and chop claws. Shuffle seafood, potatoes and sausages in a large bowl and lay the lobsters on top. Salt the broth in a saucepan to taste and serve immediately in mugs with clambeck.
