"Cleveland Style" Clambake
"Cleveland Style" Clambake
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 535
- Total Fat
- 18
- Saturated Fat
- 6
- Carbohydrates
- 26
- Dietary Fiber
- 3
- Sugar
- 5
- Protein
- 50
- Cholesterol
- 188
- Sodium
- 1651
- Total: 35 min
- Prep: 10 min
- Cook: 25 min
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 535
- Total Fat
- 18
- Saturated Fat
- 6
- Carbohydrates
- 26
- Dietary Fiber
- 3
- Sugar
- 5
- Protein
- 50
- Cholesterol
- 188
- Sodium
- 1651
- Total: 35 min
- Prep: 10 min
- Cook: 25 min
Ingredients
1 pound smoked kielbasa, sliced in 1/2-inch disks
2 ears of corn, each cut into 4 pieces
3 1/2 pounds littleneck clams, scrubbed clean
1 pound shell-on medium (16- to 20-count) shrimp, deveined
2 tablespoons coriander seeds, toasted
1 tablespoon cumin seeds, toasted
1 tablespoon crushed red pepper flakes
1 tablespoon kosher salt
Freshly ground black pepper
2 Fresno chiles, sliced into rings
1 bay leaf
1 head of garlic, halved
1 lemon, quartered
1 red onion, peeled and roughly chopped
One 750-millileter bottle dry white wine
1 cup fresh cilantro leaves, optional
Directions
- In a large pot with a lid, add the food in layers--the kielbasa first, followed by the corn, clams and shrimp. Distribute the coriander, cumin, red pepper flakes, salt, pepper, chiles, bay leaf, garlic, lemon and onions over the top. Pour in the wine, cover and cook over high heat until the clams open, 20 to 25 minutes.
- Discard the bay leaf and any clams that do not open. Strain the clambake and sprinkle with cilantro if using. Serve.
Looking for Something Else?
Kim S.
This recipe is fairly easy and very tasty. I did switch the kielbasa to smoked sausage and substituted Dungeness crab legs for the shrimp, plus added 1 pound of baby red potatoes between the sausage and corn. The broth with the wine and seasonings is very good, but next time I think I will cut back on the coriander and cumin because there was a lot of each.
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