Adapted from Ina Garten
- Serves: 10
- Cook Time: 45 minutes
- Prep Time: 10 minutes
- Ready-in: 55 minutes
- 1.5 pound Chicken Chorizo
- 3 cup Yellow Onions (chopped)
- 2 cup Leeks (well cleaned, chopped, white parts only)
- 0.25 cup Olive Oil
- 2 dozen Littleneck Clams (scrubbed)
- 2 dozen Steamer Clams (scrubbed)
- 2 pound Red Potatoes
- 2 cup White Wine (dry & drinkable)
- 1 tablespoon Kosher Salt
- 0.5 tablespoon Black Pepper (freshly ground)
- 2 pound Fresh Shrimp (in the shell)
- 1.5 pound Sea Scallops
- 6 ears Corn (shucked, broken in half)
- 2 Steamed, Split Lobsters
- Slice the chicken chorizo diagonally into 1-inch thick slices. Set aside.
- Sauté the onions and leeks in the olive oil in a heavy-bottomed 16 to 20 quart stockpot over medium heat for 15 minutes, or 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 chicken chorizo, little neck clams, steamer clams, shrimp, scallops, and corn.
- 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 10 minutes.
- Add the halved, steamed lobsters on top and cook another 5 minutes to heat them through and to finish cooking the rest of the clambake.
- The clambake should be done.
- Test to be sure the potatoes are tender, the scallops are cooked, the lobsters are warm, and the clams are open. Note: Discard any clams that did not open.
- Remove the lobsters to a wooden board and crack the claws.
- With large slotted spoons, remove the seafood, potatoes, and sausages to a large bowl, or even better, pour it all out onto a newspaper-lined table and top with the lobsters.
- Season the broth in the pot to taste, and ladle over the bowl of seafood or serve in bowls on the table.