NEW ENGLAND CLAMBAKE RECIPES

Steps:

• In a heavy stockpot or Dutch oven, melt the butter and then add the onion and cook, stirring occasionally, until the onion is translucent about 5-7 minutes.
• Meanwhile, drain the clam juice from the chopped clams and combine with enough bottled juice to equal 3 cups of liquid.
• Once the onions are cooked, add the flour and cook over low heat for 2-3 minutes, to form the roux. The roux should remain golden and not be browned.
• Now, whisk in the clam juice, bring to a boil, and cook for 5 minutes, stirring occasionally. The liquid should be the consistency of heavy cream. If it is too thick, add more clam juice (or water) to adjust the consistency.
• Add the potatoes and simmer until tender, about 10-15 minutes.
• When the potatoes are tender, add the clams and cream to the soup base. Simmer for 1-2 minutes. Remove from heat before boiling so the milk doesn't separate.
• Season to taste with salt and pepper. Garnish with Oyster Crackers and freshly chopped parsley.
• Serving Suggestions: Serve with our New England Clam Cakes.

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.