I love the Julia at Home series. Its casually intuitive feeling is such a stark contrast to the (equally entertaining, but informative in entirely different ways) ATK and CC programs.
We used to have garbage can cookouts with a new metal can over a small fire with a grill for the can to sit on and we added water to the bottom, layered potatoes, chicken, kielbasa, and corn on the cob, covered and let steam for an hour or so. When everyone was drunk it was time to eat. Later, I began to do it in a pot inside for just a few of us. It was faster and no one was drunk. It was much nicer that way. Thanks, Julia. A little walk down memory lane for me. 💕💕💕
My wife and I have been making this dish since the first time you showed it on America's Test Kitchen. We went big years ago and started making it outdoors in a 160 quart pot. That fits about 3 kielbasa, 4 bags of potatoes, 400 clams 20 corn and 20 lobsters. We also put down a shower curtain on the table and throw all the garbage on there so once everyone is done we just pick up the shower curtain and fold and toss. This recipe has brought us and our friends much joy. Thank you
Made this for the second time tonight and it was phenomenal! Substituted 2lbs super jumbo old bay covered shrimp instead of lobsters and added some fresh tarragon, thyme, and garlic. Came out just as good and the potatoes were to die for with the herbs! This recipe truly changed my life!
I remember this recipe from the TV show many years ago I thought that I had saved it but it disappeared from my videos. I’m really glad you did it again!
Julia, I do it practically the same way, Thanks for sharing. My only difference is I add a few ribs of celery and some scallions on top of the kielbasa, build and cook the same way and time (sometimes a couple more minutes) with adding a 1/2 to cup white wine 7 - 8 minutes in. The additional infused flavor in good and broth is awesome. Dry vermouth works well also.
Julia, I love your Clam Bake! My birthday is in the Summer too and I Love Clam bakes but I never thought I could make it at home. Thank you for the inspiration. 3:47
Man, that tortellini salad and the chicken looks so delicious. Perfect for a summer meal. It’s not a heavy meal on a hot summer in the south and I love that about it! Thank you for sharing.
Oh, Julia, this looks like an absolutely delicious clambake and it's so easy to prepare. All of your recipes are so relatable to casual, easy cooking at home. You are an amazing chef!
Love your at home series…i found this recipe years ago and now it is a favourite with family and friends…the only change i make is that I occasionally add a bit of white wine to the pot…so good!…Keep up the great work Julia!!!….love you!!!
As the son of a (retired) lobster fisherman, I learned that you can 'hypnotize' a live lobster by rubbing between the eyes gently and consistently for about a minute. (disclaimer: it's not actually hypnosis but I don't know what it's called) Eventually you'll see the eyes glaze over and the lobster goes into an almost comatose state where it lets all the air out of its shell and completely relaxes - to the point that you can balance it vertically on its claws and it just stays there. Not only is this a more humane method of cooking live seafood (if you care about that sort of thing), but it also ensures the lobster doesn't tense up for those last few seconds of its life, guaranteeing easy removal of the meat from the shell, and some of THE finest and most tender lobster meat you can imagine. Of course, the method explained in the video is also quick and painless for the lobster. I've seen that method performed many times. I'm just not accustomed to killing a lobster before cooking it.
That looks absolutely beautiful, I love mussels, I never had a whole lobster, but I love the tail and claws, I always wanted to try one whole, that was simple enough.
All proper but Lobsters do require prior cracking and being shelled - e.g. - the claws & knuckles + also the tails! Inevitable that someone might ultimately feel cheated because of only two lobsters fitting inside the hot cauldron - if one were to be feeding a sizable party the portion of lobster might produce a row lol. Good Baguette for all the drippings would be a reasonable demand (my own) 😂
What a unique way of cooking this dish. I would add Old Bay and lemons. Are the mussels and calms over cooked? I usually steam them for five or six minutes. That’s why I’m asking. Very cool great video. Stay well. From Southern California with love ❤️
This looks amazing..it reminds me of a crawfish boil we have in Louisiana. Do you add salt, spices, or seasonings??? I found that quite odd especially bc of the potatoes. It’s funny bc I was like she’s gonna put the salt in here, nope..here, ok here, wait! here, still no seasonings🤷🏽♀️
I've never had clam bake. ☹ I like everything in that pot though! Not a huge fan of kielbasa, but having cooked in clam and lobster juice, I'm sure I'd like it a lot more!😋
I love kielbasa, but the lobster and clams will pick up the kielbasa seasonings, not the other way around. The kielbasa has a skin and is dense, nothing will really penetrate that. I'd leave it out if you don't like it. A traditional NE clambake rarely has any type of sausage, anyway. That's more in the South.
ATK,, HELLO JULIA,,I USED TO STEAM2 LOBSTERS,,2 EARS CORN, enough for us 2 but now just 1 since my wife has passed on, Your setup looks really good,,,THANKS,!,,🇺🇸🇺🇸🇺🇸🇺🇸
This looks delicious and so easy, but where is the seasoning? I’m from the south, we usually do boils down here. With lots of old bay, lemon, onions and seasonings.
Thanks for sharing. I did not know that you don’t have to add any water to the pot! Also what was the side dish you had with it? I saw the corn bread but couldn’t make out what the other side was.
Hello friend You can go to home depo buy a gallon of : C L R Calcium ,lime , rust U can keep it under the sink , use 1 to 2 table spoons & rub it on that mineral spots with gloves with scotch bright for 1 or 2 miutes , it shines your pot .😋😊Also you can clean your shower head & etc... It is not sermon just a thought ❤💜
INSPIRED What a feast. This is so simple to make and impressive, it's all about procuring good ingredients. From now on I will dispatch my lobsters in a more respectful way.
Clamboil not a Clambake. Where's the onions, sweet potatoes, hotdogs and sausage. In SE Mass we usually use Chourico instead of Kielbasa, which is a Portuguese sausage.
I love the Julia at Home series. Its casually intuitive feeling is such a stark contrast to the (equally entertaining, but informative in entirely different ways) ATK and CC programs.
I love her moar and you'll have to fight me for her!
We used to have garbage can cookouts with a new metal can over a small fire with a grill for the can to sit on and we added water to the bottom, layered potatoes, chicken, kielbasa, and corn on the cob, covered and let steam for an hour or so. When everyone was drunk it was time to eat. Later, I began to do it in a pot inside for just a few of us. It was faster and no one was drunk. It was much nicer that way. Thanks, Julia. A little walk down memory lane for me. 💕💕💕
My wife and I have been making this dish since the first time you showed it on America's Test Kitchen. We went big years ago and started making it outdoors in a 160 quart pot. That fits about 3 kielbasa, 4 bags of potatoes, 400 clams 20 corn and 20 lobsters. We also put down a shower curtain on the table and throw all the garbage on there so once everyone is done we just pick up the shower curtain and fold and toss. This recipe has brought us and our friends much joy. Thank you
Been making this recipe for over 12 yrs when it first aired. Its always a show stopper and fun!
Made this for the second time tonight and it was phenomenal! Substituted 2lbs super jumbo old bay covered shrimp instead of lobsters and added some fresh tarragon, thyme, and garlic. Came out just as good and the potatoes were to die for with the herbs! This recipe truly changed my life!
i could see the passion behind this recipe. great stuff
I remember this recipe from the TV show many years ago I thought that I had saved it but it disappeared from my videos. I’m really glad you did it again!
Julia, I do it practically the same way, Thanks for sharing. My only difference is I add a few ribs of celery and some scallions on top of the kielbasa, build and cook the same way and time (sometimes a couple more minutes) with adding a 1/2 to cup white wine 7 - 8 minutes in. The additional infused flavor in good and broth is awesome. Dry vermouth works well also.
This channel never lets me down ! Thanks !
I’m surprised that no lemons, garlic, or spices & herbs weren’t added but this looks lovely and worth a try.
Julia, I love your Clam Bake! My birthday is in the Summer too and I Love Clam bakes but I never thought I could make it at home. Thank you for the inspiration.
3:47
OH I'm coming to Julia's house. That looks wonderful! I just love this series at Julia's home.
Thanks for the info. I am going to make this with my husband during our beach vacation
I could see doing it that way. Not having to carry stuff outside. GREAT COOK!!!!
Man, that tortellini salad and the chicken looks so delicious. Perfect for a summer meal. It’s not a heavy meal on a hot summer in the south and I love that about it! Thank you for sharing.
It all looks so good!!! You’re a wonderful teacher with fantastic recipes and you make everything look so easy. I’m definitely going to make this one.
Oh, Julia, this looks like an absolutely delicious clambake and it's so easy to prepare. All of your recipes are so relatable to casual, easy cooking at home. You are an amazing chef!
Great recipe! Very inspiring. I will cook it this weekend . Thanks
Love this! Perfect for me and my husband!
I love that it's so quick! That looks magnificent! That's going into the back pocket for later!
Love your at home series…i found this recipe years ago and now it is a favourite with family and friends…the only change i make is that I occasionally add a bit of white wine to the pot…so good!…Keep up the great work Julia!!!….love you!!!
I'm trying this asap. I'm going to season mine and see how it comes out
Julia. You make it so fun and easy! You're great! Thanks! Gotta try that this summer ☀️
Julia your the best , that was such a fun recipe to enjoy !!!
You are awesome, the best. I adore to watch you. Your recipes never disappoint me! Thank you! Looking forward for next video 😋😋😋😋😋
Love this!! I will definitely have to try it! Thanks Julia!
So simple and ingenious. Love this recipe.
I have an actual clambake kettle where you have a bottom spigot for clam broth. 😋
Loved the presentation. I never thought of doing a NE clambake in this fashion. This is my next project.
Wow that's awesome what a beautiful platter
Fun and delicious!
Great video. Thanks Julia 😋
As the son of a (retired) lobster fisherman, I learned that you can 'hypnotize' a live lobster by rubbing between the eyes gently and consistently for about a minute. (disclaimer: it's not actually hypnosis but I don't know what it's called) Eventually you'll see the eyes glaze over and the lobster goes into an almost comatose state where it lets all the air out of its shell and completely relaxes - to the point that you can balance it vertically on its claws and it just stays there.
Not only is this a more humane method of cooking live seafood (if you care about that sort of thing), but it also ensures the lobster doesn't tense up for those last few seconds of its life, guaranteeing easy removal of the meat from the shell, and some of THE finest and most tender lobster meat you can imagine. Of course, the method explained in the video is also quick and painless for the lobster. I've seen that method performed many times. I'm just not accustomed to killing a lobster before cooking it.
I think scientifically it's referred to as "tonic immobility."
This is truly a special recipe! Thank you for posting this, I’m definitely making this WOW!
That looks absolutely beautiful, I love mussels, I never had a whole lobster, but I love the tail and claws, I always wanted to try one whole, that was simple enough.
Fantastic!! Happy summer. And it’s so fast.
I’ve always wanted to do a clambake and you just make easy….thank you
Wow! Yum......Amazing!! 10 stars
How great...wonderful recipe and easy clean-up! Win..Win!
Well we just finished eating and it was fantastic. My wife says it's a keeper. Will make seafood stock from the shells tomorrow. Great meal!
So good
Wow that looks awesome! Looks like a weekend plan 👍🏼
This was awesome and I cant wait to do it whoo hoo Julia
Perfect!
Awesome
Great idea
Wow, that's the easiest clam back I've ever seen. Thanks Julia.
Grate recipe like always blessings
Looks really good! No Old Bay? No butter while cooking? Can shrimp be added? If yes, at what stage?
Wonderful thank you
That looks really yummy 😋
EZ. Thank you
The lobster came back to life!!! I saw it moving when she put it in the pot!!!!
This is IMHO your vest video yet.
Best
All proper but Lobsters do require prior cracking and being shelled - e.g. - the claws & knuckles + also the tails! Inevitable that someone might ultimately feel cheated because of only two lobsters fitting inside the hot cauldron - if one were to be feeding a sizable party the portion of lobster might produce a row lol. Good Baguette for all the drippings would be a reasonable demand (my own) 😂
YUMMY!!!!!!!!!!!!!!!!!!!!!!!
I fucking love you Julia! Thank you so much for bringing joy to so many!
What a unique way of cooking this dish. I would add Old Bay and lemons. Are the mussels and calms over cooked? I usually steam them for five or six minutes. That’s why I’m asking. Very cool great video. Stay well. From Southern California with love ❤️
And she didn't have to bury it all in sand and seaweed.
Works for me!
Yummy!
This looks amazing..it reminds me of a crawfish boil we have in Louisiana. Do you add salt, spices, or seasonings??? I found that quite odd especially bc of the potatoes. It’s funny bc I was like she’s gonna put the salt in here, nope..here, ok here, wait! here, still no seasonings🤷🏽♀️
Maybe the clams are salty enough?
I've never had clam bake. ☹ I like everything in that pot though! Not a huge fan of kielbasa, but having cooked in clam and lobster juice, I'm sure I'd like it a lot more!😋
I love kielbasa, but the lobster and clams will pick up the kielbasa seasonings, not the other way around. The kielbasa has a skin and is dense, nothing will really penetrate that. I'd leave it out if you don't like it. A traditional NE clambake rarely has any type of sausage, anyway. That's more in the South.
@@tomthalon8956 good point. I'm not sure I'd want kielbasa seasoning tainting my seafood.
Do the contents have to be packed that tightly? Can you use a larger pot for the same amount of food?
Kielbasa brings all the dogs to the yard 🎶
OUTSTANDING! Sadly, my wife and daughter are horribly allergic to any shellfish...☹
This is so much simpler than finding enough space for digging a hole with the people gathered 'round it for a beach clambake.
Yummy 😋
Oh this looks so good. I never knew that water wasn't added. We can't get lobster here but I'm going to make it anyway, without the lobster.
ATK,, HELLO JULIA,,I USED TO STEAM2 LOBSTERS,,2 EARS CORN, enough for us 2 but now just 1 since my wife has passed on, Your setup looks really good,,,THANKS,!,,🇺🇸🇺🇸🇺🇸🇺🇸
Clams and mussels go in last not at the bottom of pot for 20 minutes! Thank you for taking off the rubber bands!
Can I use a lid with a steam vent or will that ruin the dish?
could you use a dutch oven for this?
does anyone know if everything needs to fit tight into the pot like that or can i use a bigger pot ?
If you do not like kielbasa what can you substitute?
Yum 😋 awww!
Ahhhh 😍 looks delicious!!! My lobsters are always “Hermie” lol
This looks delicious and so easy, but where is the seasoning? I’m from the south, we usually do boils down here. With lots of old bay, lemon, onions and seasonings.
Also I would like to have seen how you break down the lobster.
It looks great, but why no seasoning?
Loved this. But it would be helpful to add a segment on how to break down a lobster thay is grabbed off the platter.
How about seasoning a layer or two?
We use linguica or chorizo.
How many lbs of lobster do u suggest with that size pot?
Julia, how do you serve the lobster? In my experience, even cake won't get eaten unless it's cut into pieces.😊 Thanks!
I need this… 🤤🧡👌🏻 once I can save a few extra bucks… I’m on it- thank you!
How about some old bay seasoning!
Thanks for sharing. I did not know that you don’t have to add any water to the pot! Also what was the side dish you had with it? I saw the corn bread but couldn’t make out what the other side was.
Us either. It's a salad of some sort but not sure if it's a pasta salad or what. Julia- we'd like to know!
I'm wondering if it's a chunky sort of Cole slaw thing? I saw onion.
@@sandrah7512 Oh! Thanks! That sounds good!!
@@sandrah7512 Seems like that would go really well with the seafood. Thank you!
Can I use a pot with more space? Hmmmm, I see an experiment in my future!
I gotta say I was disappointed when the camera didn't cut to a close up of Hazel 😆 I hope they get to be featured more!
@@sandrah7512 oh no. I'm sorry to hear that :(
I'm a lifelong NYer, 50 years upstate. Clam bakes have always been a thing.
What can one use if you don't eat red meat, i.e. so what could you use instead of Kielbasa? Any suggestions?
Just skip it, never put it in mine.
Can you stop by and make that for me please
Hello friend
You can go to home depo buy
a gallon of : C L R
Calcium ,lime , rust
U can keep it under the sink , use 1 to 2
table spoons & rub it on that mineral spots with gloves with scotch bright for 1 or 2 miutes , it shines your pot .😋😊Also you can clean your shower head & etc...
It is not sermon just a thought ❤💜
Before the corn layer I started thinking, "We're gonna need a bigger boat.'
Surprised no seasoning, like a Old Bay…or is that just for “boils” not “bakes”?
熱炒香辣小龍蝦。
I love that you make the last moments of the lobster's life less stressful. Thank you
you eat oysters alive!!
@@ihateregistrationbul yes indeed! Lol! But they don't look back at me!
💙💙💙💙💙💙💙💙
What about the digestive sack? I thought once it dies it needs to be removed.
I don’t understand all the bitching on here. Can’t you just enjoy the feast. Great job Julia!
INSPIRED What a feast. This is so simple to make and impressive, it's all about procuring good ingredients. From now on I will dispatch my lobsters in a more respectful way.
Clamboil not a Clambake. Where's the onions, sweet potatoes, hotdogs and sausage. In SE Mass we usually use Chourico instead of Kielbasa, which is a Portuguese sausage.