One Pot Clambake
  • 1 large onion
  • 6 cloves garlic, minced
  • 4 tablespoons olive oil
  • fresh ground pepper
  • 1 teaspoon sea salt
  • 1/2 teaspoon red pepper flakes
  • 2 cups white wine
  • 2-3 cups chicken broth (fine to use stock cubes)
  • 12 small red potatoes
  • 2-3 ears corn on the cob, cut into 1 to 2 inch rings
  • 1 sausage ring, cut into 2 inch pieces (polish kielbasa etc.)
  • fresh herbs or dried herbs
  • fresh seafood (use all or any combo of the following; Clams, mussels, small lobster tails,shrimp, scallops, prawn)
  1. In a very large stock or pasta pot, saute onions in olive oil until light brown, add garlic and pepper flakes, gr. pepper and salt, saute a few minutes longer. Add wine and reduce by half, add stock.Add potatoes and sausage, cook 10 mins. until almost cooked through, add corn and herbs. Add seafood last, starting with items that take the longest to cook, shrimp should go into the pot last, cover pot tightly with lid after each seafood addition. Serve immediately from the pot, to retain the heat, large pasta dishes work best. Serve with plenty of hearty crusty bread, for mopping up the"soup".