Sunday, June 13, 2010

Clambake in Your Kitchen (Engl)

Chef Kerry Heffernan shows Julie Chen how to have an old fashioned clambake indoors.


2 1 1/4 pound lobsters, split in half
2 pounds of clams-Manila or Little Neck, medium sized
2 tablespoons of Canola Oil
2 leeks, sliced thin
2 cloves of garlic, sliced thin
8 slices of smoked bacon
2 cups of clam juice
1 pound of red new potatoes
6 fresh bay leaves
6 sprigs of fresh thyme
4 ears of corn, cut into thirds
1 pound of smoked kielbasa
Seaweed or Kelp, enough to cover the top of the pot

Dipping Sauce

2 egg yolks
1 tablespoon champagne vinegar
2 teaspoons Dijon mustard
1 garlic clove minced
Juice of 1 lemon
1 teaspoon lemon zest
1/2 cup of canola oil divided
1 tablespoon of Old Bay seasoning
salt and pepper and to taste
12 fresh basil leaves, chopped

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