Best Rhode Island Clambake In A Bowl Recipes

Kitchen Clambake image

Provided by Ina Garten

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 13

1 1/2 pounds kielbasa
3 cups chopped yellow onions (2 large onions)
2 cups chopped leeks, well cleaned (2 leeks, white parts only)
1/4 cup good olive oil
1 1/2 pounds small potatoes (red or white)
1 tablespoon kosher salt
1/2 tablespoon freshly ground black pepper
2 dozen littleneck clams, scrubbed
2 dozen steamer clams, scrubbed
2 pounds mussels, cleaned and debearded
1 1/2 pounds large shrimp, in the shell
3 (1 1/2 pound) lobsters
2 cups good dry white wine

Steps:

Slice the kielbasa diagonally into 1-inch thick slices. Set aside. Saute the onions and leeks in the olive oil in a heavy-bottomed 16 to 20 quart stockpot over medium heat for 15 minutes, until the onions start to brown.
Layer the ingredients on top of the onions in the stockpot in this order: first the potatoes, salt, and pepper; then the kielbasa, little neck clams, steamer clams, mussels, shrimp, and lobsters. Pour in the white wine. Cover the pot tightly and cook over medium-high heat until steam just begins to escape from the lid, about 15 minutes. Lower the heat to medium and cook another 15 minutes. The clambake should be done. Test to be sure the potatoes are tender, the lobsters are cooked, and the clams and mussels are open. Remove the lobsters to a wooden board, cut them up, and crack the claws. With large slotted spoons, remove the seafood, potatoes, and sausages to a large bowl and top with the lobsters. Season the broth in the pot to taste, and ladle over the seafood, being very careful to avoid any sand in the bottom.

Seafood Clambake image

Provided by Kardea Brown

Categories main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 25

3 tablespoons Miss Brown's House Seasoning, recipe follows
1 1/2 pounds baby multicolor fingerling potatoes
1 pound smoked sausage (I like Roger Wood), thinly sliced
3 ears corn, shucked, each cut crosswise into 4 pieces
1 pound mussels, scrubbed and debearded
24 littleneck clams, scrubbed
2 lemons, halved
1 red onion, cut into wedges
4 to 6 lobster tails (1 per person)
1 pound medium shrimp, peeled and deveined (tails left on)
1 stick (8 tablespoons) unsalted butter, sliced
1 cup dry white wine
1 1/4 cups ketchup
3 tablespoons prepared horseradish
2 tablespoons Worcestershire sauce
2 tablespoons fresh lemon juice
2 cloves garlic, minced
1 tablespoon vodka
1 tablespoon hot sauce
1/4 teaspoon celery seeds
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon paprika
1 tablespoon kosher salt
1 tablespoon freshly ground pepper

Steps:

For the clambake: Preheat a grill or prepare coals in a fire pit with a grill grate to high heat. Combine 8 cups water and the House Seasoning in a large, deep roasting pan. Add the potatoes and sausage. Place on the grill grate, cover with foil and bring the water to a boil. Let boil 6 minutes. Add the corn, mussels, clams, lemons and onions. Cover and cook for 10 minutes. Add the lobster tails and shrimp. Dot the top with the butter and pour the wine over the top. Cover and cook until the corn is tender and all the seafood is done, about 5 minutes.
Meanwhile, make the Bloody Mary Cocktail Sauce: Stir together the ketchup, horseradish, Worcestershire, lemon juice, garlic, vodka, hot sauce and celery seeds in a medium bowl. Serve the seafood clambake with the cocktail sauce and the white wine-butter pan sauce.
Stir together the garlic powder, onion powder, paprika, salt and pepper in a small bowl. Store in an airtight container.