product-info_badges_FINALproduct-info_badges_FINAL product-info_badges_FINALproduct-info_badges_FINALproduct-info_badges_FINALproduct-info_badges_FINALAsset 1product-info_badges_FINAL

Summer Clam Pot

Serves 4 to 6
Time 50 min
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.
Special Diets:
Ingredients
  • 1 tablespoon extra-virgin 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 fine sea salt
  • 1/4 teaspoon ground black 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
Method

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.

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.
  • 1 tablespoon extra-virgin 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 fine sea salt
  • 1/4 teaspoon ground black 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