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living a #beachpretty life….

living a #beachpretty life….

Aloha,

Welcome to Beach Pretty!  Your destination for living a beach pretty life, I share with you a passion for all things beautiful…be inspired by our house tours of incredible beach houses, scenic lakeside cottages, travel with us and discover coastal towns and exotic beaches, fabulous entertaining ideas and delicious menus to create & the prettiest resort wear and beach style for your beach family!


shop the prettiest kitchen decor

shop the prettiest kitchen decor

Clambake Recipe

Clambake Recipe


Clambake


Most of us would love to cook a New England Clambake at the beach in the sand with seaweed an all, but is it practical for all of us? No, so this recipe by Ina Garten of the Barefoot Contessa, is delicious and you can prepare it your kitchen! Enjoy!


Ingredients

1 1/2 pounds kielbasa

3 cups chopped yellow onions (2 large onions)

2 cups chopped leeks, well cleaned (2 leeks, white parts only)

1/4 cup good olive oil

1 1/2 pounds small potatoes (red or white)

1 tablespoon kosher salt

1/2 tablespoon freshly ground black pepper

2 dozen littleneck clams, scrubbed

2 dozen steamer clams, scrubbed

2 pounds mussels, cleaned and debearded

1 1/2 pounds large shrimp, in the shell

3 (1 1/2 pound) lobsters

2 cups good dry white wine

Directions

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.


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