Lauren Conrad Celebrate
Many clambake recipes will have you boil the potatoes with the meal, but the best way to be certain they are fully cooked through is to prep ahead of time. A er cooking, remove them from the heat and let cool for at least sixty minutes, or up to twenty-four hours. Preparing the potatoes ahead like this also helps them to absorb the delicious clambake avors when they are added to the pot on the day of your event.
I suggest keeping lobsters in the refrigerator until ready to
cook. Since not overcooking them is essential, keep an eye on the color. A lobster is cooked when it turns a bright, glowing red. A 11⁄2-pound lobster takes between 15 and 20 minutes to cook, depending on the strength of your stove.
You Will Need
Place the potatoes in a large pot and cover with warm water. Bring to a rapid boil and cook over high heat for 6 to 8 minutes (or until tender).
Fill a large bowl with cool, salted tapwater and submerge the clams for 30 to 45 minutes (the clams will purge any remaining sand they’ve collected). Scrub the shells to re- move any particles and discard any clams that are open and will not close when gently tapped on.
Bring the 2 cups water and the butter to a light boil in a large stockpot over medium-high heat. Add the ingredi- ents in this order, stacking them on top of one another: onion, garlic, wine, potatoes, and sausage. Bring to a boil and cover. Cook for 5 minutes or until fragrant.
Add the lobsters; cover and cook for 6 minutes.
Add the corn and clams; cover and cook for an additional 6 minutes. Add the shrimp; cover and cook for another 6 minutes. Check to make sure the shrimp is fully cooked
and discard any clams that remain unopened.
Pour onto a newspaper-covered table and serve with the lemons, melted butter, and full loaves of fresh-baked
sourdough bread. Enjoy!