Ina Garten’s Kitchen Clambake | Barefoot Contessa | Food Network

Ina loads her kitchen with kielbasa, clams, and shrimp steamed in a leek and white wine broth for a taste of the sea without the sand!
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Kitchen area Clambake
Level: Intermediate
Total: 1 hr
Prep: 30 minutes
Cook: 30 min
Yield: 6 to 8 portions


1 1/2 pounds kielbasa
3 cups sliced yellow onions (2 big onions).
2 cups chopped leeks, well cleaned up (2 leeks, white parts only).
1/4 cup great olive oil.
1 1/2 pounds little potatoes (red or white).
1 tablespoon kosher salt.
1/2 tablespoon newly ground black pepper.
2 lots littleneck clams, scrubbed.
2 dozen cleaner clams, scrubbed.
2 pounds , cleaned and debearded.
1 1/2 pounds large shrimp, in the shell.
3 (1 1/2 pound) lobsters.
2 cups good dry white wine.


Slice the kielbasa diagonally into 1-inch thick pieces. Reserve. Saute the onions and leeks in the olive oil in a heavy-bottomed 16 to 20 quart stockpot over medium heat for 15 minutes, till the onions begin to brown.

Layer the components on top of the onions in the stockpot in this order: initially the potatoes, salt, and pepper; then the kielbasa, little neck clams, steamer clams, mussels, shrimp, and lobsters. Gather the gewurztraminer. Cover the pot securely and cook over medium-high heat until steam simply begins to leave from the lid, about 15 minutes. Lower the heat to medium and cook another 15 minutes. The clambake needs to be done. Test to be sure the potatoes hurt, the lobsters are prepared, and the clams and mussels are open. Remove the lobsters to a wooden board, cut them up, and break the claws. With large slotted spoons, remove the seafood, potatoes, and sausages to a big bowl and top with the lobsters. Season the broth in the pot to taste, and ladle over the seafood, being extremely mindful to avoid any sand in the bottom.

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Ina Garten's Kitchen Clambake|Barefoot Contessa|Food Network.

Ina Garten's Kitchen Clambake | Barefoot Contessa | Food Network

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About the Author: Yvette Cook


  1. “How bad could that be?” I lost it thinking of that comedian that impersonates her.

  2. I think after 30 minutes the clams, mussels and shrimp will be super rubbery. I wouldn’t put it in until the last eight minutes or so….❤️

    1. @Audra Baldwin Audra there’s very little dirt inside the clams some people soak them for 15 minutes or so in salted water but I don’t find that necessary. Just scrub them and they should be just fine. I don’t have an appendix so I would be concerned for myself but now I’ve never had a problem. Enjoy❤️

    2. @Debbie Zullo thank u I’ve just seen other chefs complaining about left over dirt so I was curious and I don’t eat seafood

    3. @Audra Baldwin I personally eat it a lot of clams and mussels. When you steam them in an inch or so water just don’t use the very bottom debris in the broth. You’ll be fine. Again I never had an issue with it and I’ve eaten seafood my entire life. Thanks Audra for responding. Enjoy❤️

    4. @Audra Baldwin I replied but I don’t see my reply on your messages. Don’t worry about that just when you steam them in like an inch or two water if any debris goes to the bottom of the pan don’t use it just use me to take the clamps out or muscles out and use the broth from the top inch or so. I don’t have an appendix so obviously eating any sand would not be good for me but I’ve never had an issue on my life. I’m sure you’ll be fine. Thank you for asking❤️

  3. That is probably the most work those investment bankers had to do with their hands in a long time. This recipe does sound really good.

  4. Corn on the cobb.?Your claim of no sand.I don’t think so.Good try though.Clams,cornmeal,beer.Soak overnight.

  5. New England clam bake you’d have chunks of corn on the cob, too, and usually cups of melted butter to dip the shellfish in along with cups of broth.

  6. Schlamp it back – I am a big fan of your all-inclusive food and just this homely East Eueopean no fear of flavors and friends style ❤️❤️❤️

  7. And the margaritas from the original episode aren’t bad either with it. 😉❤️. Thank you for this.

    1. @archie15900 I live in Pennsylvania, and Massachusetts (35 minutes from the ocean)so I’m well aware of the pricing of meat and seafood. The topic creator was accurate in the pricing of this dish.

    2. @Karen McCareon Great KAREN. Congratulations, I live in Maine. Your reality does not reflect everyone’s. Deal with it if you can, don’t if you can’t. Don’t care. (and aside from that the recipe is obviously not intended “for 2” since she said she fed a bunch of businessmen, it totalled over 8 lbs of food, and the pot was huge. You would quarter it for 2).

    3. Over 8 lbs of food is not for 2 (she served it to a bunch of business men). Quarter the recipe for 2 (and smaller pot) and would likely be less than 25 bucks.

    4. @archie15900 Congratulations KAREN!! Are u winning? Still going to keep going? You’re the minority (living in a place where seafood is inexpensive), speaking for the magority (people that don’t live near coastal cities) it’s you that lives in their own reality. Shrimp, clams, mussels, kabasai, and a bottle of wine is well over $100. She’s not buying the cheap stuff like you do.

    5. @Karen McCareon aw, did somebody get their feeling hurt? If you’re making this for two, as Jim stated, when the actual content creator, (not the commenter), served it to a bunch of business men, and you’re eating almost 8 pounds of seafood and potatoes, you must be a glutton. Also, I didn’t say everyone had easy/cheap access to seafood, that was my point (reading comprehension not your specialty?) … every place is different so don’t assume for everyone. Finally, that’s not how you spell majority. I know, I know, this is tough. Try to keep up, Karen.

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