Indoor Clambake

SERVES Serves 4 to 6

WHY THIS RECIPE WORKS

A clambake is perhaps the ultimate meal: , , and , nestled with sausage, corn, and potatoes, all steamed together with hot stones in a sand pit by the sea. A genuine clambake is an all-day affair and, of course, requires a beach. But we wanted to re-create the great flavors of the clambake indoors, so we could enjoy this flavorful feast without hours of preparation.A large stockpot was the cooking vessel of choice. Many recipes suggest cooking the ingredients separately before adding them to the pot, but we found that with careful layering, we could cook everything in the same pot and have it all finish at the same time. And we didn’t need to add water, because the released enough liquid to steam everything else. Sliced sausage went into the pot first (we liked kielbasa), so that it could sear before the steam was generated. Clams and mussels were next, wrapped in cheesecloth for easy removal. Then in went the potatoes, which would take the longest to cook; they were best placed near the heat source, and we cut them into 1-inch pieces to cook more quickly. Corn, with the husks left on to protect it from seafood flavors and lobster foam, was next, followed by the . It took less than half an hour for everything to cook—and we had all the elements of a clambake (minus the sand and surf) without having spent all day preparing them. INGREDIENTS BEFORE YOU BEGIN

2 pounds littleneck clams Choose a large, narrow stockpot in which you can easily layer (small), or small cherrystone the* ingredients. The recipe can be cut in half and layered in an 8- clams, scrubbed quart Dutch oven, but it should cook for the same amount of time. We prefer small littlenecks for this recipe. If your market carries 2 pounds mussels, shells larger clams, use 4 pounds. scrubbed and beards removed

1 pound kielbasa sausage, sliced into 1/3-inch-thick rounds

1 pound small new potatoes (or INSTRUCTIONS red potatoes), scrubbed and cut 1 Place the clams and mussels on a large piece of cheesecloth into 1-inch pieces and tie the ends together to secure; set aside. In a large, heavy- 4 ears corn, silk and all but the bottomed, 12-quart stockpot, layer the sliced kielbasa, the sack of last layer of husk removed clams and mussels, the potatoes, the corn, and the lobsters on top of one another. Cover with the lid and place over high heat. Cook 2 live lobsters (about 1 1/2 until the potatoes are tender (a paring knife can be slipped into and pounds each) out of the center of a with little resistance), and the lobsters 8 tablespoons butter, melted are bright red, 17 to 20 minutes.

2 Remove the pot from the heat and remove the lid (watch out for scalding steam). Remove the lobsters and set aside until cool enough to handle. Remove the corn from the pot and peel off the husks; arrange the ears on a large platter. Using a slotted spoon, remove the potatoes and arrange them on the platter with the corn. Transfer the clams and mussels to a large bowl and cut open the cheesecloth with scissors. Using a slotted spoon, remove the kielbasa from the pot and arrange it on the platter with the potatoes and corn. Pour the remaining steaming liquid in the pot over the clams and mussels. Using a kitchen towel to protect your hand, twist and remove the lobster tails, claws, and legs (if desired). Arrange the lobster parts on the platter. Serve immediately with melted butter and napkins.