With clams, look for shells that are closed and stay closed. If a shell is
gaping slightly, warm it in your hand and see if it closes back up. When
preparing clams, if you notice some that have opened while the others remain
closed, discard those that remained closed.
Two oysters tapped together should sound like two solid rocks. A deeper, hollow
or echoed sound usually signals a gaping shell, so toss it out.
Remember, when a meal comes from the sea, freshness comes first. Try to use the
product within 48 hours of purchase.
Clambake in a Pot
1 1/2 lbs. kielbasa
1/4 C. olive oil
2 large, chopped yellow onions
4 cloves chopped garlic
1 1/2 lbs. small potatoes (red or white), cut in half
1 1/2 T. kosher salt
1/2 T. ground black pepper, or to taste
3 lbs. scrubbed steamer clams
1 1/2 lbs. cleaned and de-bearded mussels
1 1/2 lbs. large shrimp, in the shell
1 1/2 lbs. king crab legs
2 lobsters, 1 1/2 lbs. each
2 C. dry white wine
Slice kielbasa diagonally into 1-inch-thick slices, and set aside. In a
heavy-bottomed 16- to 20-quart stockpot, heat olive oil over medium heat, and
sauté the onions and garlic for approximately 15 minutes. The onions should
start to turn brown.
Layer the ingredients on top of the onions and garlic in the stockpot in the
following order: potatoes, kosher salt and pepper, kielbasa, clams, mussels,
shrimp, crab legs and lobster. Pour in the white wine.
Cover and cook over medium heat for approximately 15 minutes or until the steam
starts to escape from the lid. Lower heat, and cook for another 15 minutes. The
clambake is done when the potatoes are tender, the lobsters and crab legs are
cooked, and the clams and mussels are open.
Remove the lobsters and crab legs, and cut them into large chunks. With a
slotted spoon, remove the clams, mussels, shrimp, kielbasa and potatoes, and
place them in a large bowl for serving. Top with lobsters and crab legs.
Season the broth in the pot with additional salt and pepper, and serve
immediately in mugs or bowls with the clambake. Dip bread in broth, or drink the
broth by itself.
Serving idea: Serve clambake with corn on the cob and French bread. You may also
want to melt some butter in a bowl for a dip.
Source: Legal Seafoods