When I lived on the East Coast, weekends and holidays were the perfect time for clambakes at the beach. However, that’s an all-day affair. And, you need a beach. But you might be surprised to know that you can create a pretty darn good clambake indoors just using a big pot and your stove. It’s a quick and easy way to bring a little of the beach to your home. Here is how to do it.
2 lbs. black mussels
2 lbs. small clams
1 lb. large shrimp, unpeeled
1 lb. kielbasa sausage, sliced into rings
Approx. 1 cup white wine, broth, or water
1 lb. small red potatoes, quartered
2-4 ears of corn, shucked and cut into thirds
Fresh or cooked crab legs or lobster
Butter for serving, melted
Seasoning for serving, such as Old Bay Seafood Seasoning
- Begin by placing the clams, mussels and shrimp on a large piece of cheesecloth. Tie the ends of the cheesecloth together making a pouch for the shellfish. Set aside.
- In a large, deep stockpot, place the kielbasa in a single layer. Just cover the kielbasa with wine, broth or water.
- Next, place the shellfish in the cheesecloth directly on top of the kielbasa.
- Scatter the potato quarters on top of the shellfish.
- Place the corn and the crab legs or lobster on top of the potatoes.
- Cover the pot and turn the heat to high. Cook for 18 to 20 minutes, until the potatoes are tender and the mussels and clams have all opened.
Serve on a large platter with plenty of melted butter and seasoning such as Old Bay Seafood Seasoning alongside.