Easy Summer Clambake

Easy Summer Clambake
Photo by Brian Leatart

Ingredients

  • 1 ½ pounds fully cooked smoked sausages (such as kielbasa or andouille sausage)
  • 1 teaspoon dried basil
  • ¼ teaspoon whole black peppercorns
  • fresh parsley
  • 16 tablespoons butter
  • 3 large garlic cloves
  • 3 1 1/2-pound live lobsters
  • + 11 more ingredients
    • 6 littleneck clams
    • 1 teaspoon dried oregano
    • 6 small onions
    • 6 fresh thyme sprigs
    • 2 celery stalks
    • ¼ cup yellow cornmeal
    • 2 small dried bay leaves
    • 6 ears corn
    • 12 small (about 2-inch-diameter) red-skinned potatoes
    • Lemon wedges
    • 6 large fresh parsley sprigs

Blend all ingredients in bowl. Season butter with salt and pepper. (Can be prepared 2 days ahead. Cover and refrigerate.) Place clams and cornmeal (to help purge clams of sand) in very large bowl or pot; fill with enough cold salted water to cover clams. Set aside at least 30 minutes and up to 1 ...

View full recipe at Epicurious

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