Summer Clam Pot

Summer Clam Pot

Serves 4 to 6
This one-pot meal packs in potatoes, sausage, clams and mussels without a lot of prep. Serve with crusty bread for soaking up the flavorful juices. Be sure to set bowls on the table for the discarded shells.
  • 1 tablespoon olive oil
  • 1 large white onion, thinly sliced
  • 2 cloves garlic, finely chopped
  • 1/2 pound kielbasa, sliced into 1-inch rounds
  • 1 1/2 pound baby Yukon gold potatoes, halved
  • 1 1/2 cup dry white wine
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 pounds mussels, scrubbed and debearded
  • 2 pounds steamer clams, soaked in ice water with a handful of flour or cornmeal and then rinsed well
  • 1 large lemon, quartered
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Heat olive oil in a large stockpot over high heat. Add sliced onion and cook until it starts to brown, stirring frequently, 6 to 8 minutes.

Add garlic and cook for 1 to 2 minutes until fragrant. Add potatoes, kielbasa, wine, salt and pepper and bring to a boil. Cover pot with a tight-fitting lid, reduce heat and simmer until potatoes are just barely tender, about 20 minutes. Add mussels and clams, toss to combine, cover pot and cook, shaking pot occasionally, until clams and mussels have opened, 12 to 15 minutes more. Discard any mussels or clams with unopened shells.

Transfer onions, potatoes, sausage and seafood to serving bowls with the cooking liquid. Serve with lemon quarters.
Nutritional Info: 
Per Serving: 640 calories (110 from fat), 13g total fat, 2.5g saturated fat, 175mg cholesterol, 890mg sodium, 47g carbohydrates, (3 g dietary fiber, 4g sugar), 67g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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