Рецепт Ina Garten's Kitchen Clambake
Ингредиенты
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Инструкции
- Slice the kielbasa diagonally into 1-inch-thick slices. Set aside. Saute/fry the onions and leeks in the extra virgin olive oil in a heavy-bottomed 16- to 20-qt stockpot on medium heat for 15 min, till the onions start to brown.
- Layer the ingredients on top of the onions in the stockpot in the following order: potatoes, salt and pepper, kielbasa, littleneck clams, steamer clams, mussels, shrimp, and lobsters. Pour in the white wine. Cover the pot tightly, and cook over medium-high heat till steam just begins to escape from the lid, about 15 min. Lower the heat to medium, and cook another 15 min.
- The clambake should be done. Test to be sure the potatoes are tender, the lobsters are cooked, and the clams and mussels are open. Transfer the lobsters to a wooden board, cut them up, and crack the claws.
- Using large slotted spoons, transfer the seafood, potatoes, and sausages to a large bowl, and top with the lobsters. Strain the broth through a fine sieve; discarding solids. Season the broth to taste, and serve immediately in mugs alongside the clambake.
- Serves 6 to 8.
- Cuisine: "Mexican"