Kitchen Clambake

  • 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
  1. Slice the chicken chorizo diagonally into 1-inch thick slices. Set aside.
  2. 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.
  3. 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.
  4. Pour in the white wine.
  5. Cover the pot tightly and cook over medium-high heat until steam just begins to escape from the lid, about 15 minutes.
  6. Lower the heat to medium and cook another 10 minutes.
  7. 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.
  8. The clambake should be done.
  9. 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.
  10. Remove the lobsters to a wooden board and crack the claws.
  11. 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.
  12. Season the broth in the pot to taste, and ladle over the bowl of seafood or serve in bowls on the table.