Chef Lynn Crawford whips up a tasty clambake that is easy to do and perfect for any summer beach party.
Stove-Top Inniskillin Clambake
Ingredients:
- 1 750 mL bottle Inniskillin Oak Aged Chardonnay
- 2 1/2 pounds small new potatoes, about one inch in diametre
- 8 live lobsters, about 1 1/4 pounds each
- 1 1/2 pounds spicy smoked sausage (such as kielbasa, or andouille), cut into two-inch pieces
- 8 ears of corn, husked, halved
- 4 celery stalks, cut diagonally into half-inch pieces
- 2 lemons, quartered, sliced
- 1 head of garlic, cloves separated
- 1 large bunch thyme
- 4 pounds littleneck clams, scrubbed
- 2 pounds mussels, scrubbed, debearded
- My Old Bay Seasoning (see below for recipe)
- 1 cup (2 sticks) salted butter, melted
Directions:
Place a steamer basket in 30-quart pot. Add Inniskillin Oak Aged Chardonnay wine and 12 cups water, cover and bring to a boil. Add potatoes, cover and cook 10 minutes. Add lobsters, cover and cook for10 minutes. Add the sausage, corn, celery, lemon, garlic and thyme. Cover and cook for 10 minutes. Add clams and mussels, cover and cook until shellfish open, about 10 minutes. Discard any that do not open.
Using a slotted spoon and tongs, transfer clambake to a very large platter or a table covered with newspaper. Sprinkle with My Old Bay seasoning mix. Pour broth from pot into small bowls, leaving any sediment behind. Serve clambake with broth and melted butter.
My Old Bay Seasoning
Ingredients:
- 1 Tbsp celery salt
- 1 Tbsp ground celery seeds
- 1 Tbsp dry mustard
- 1 Tbsp ground black pepper
- 1 Tbsp sweet paprika
- 1 Tbsp smoked paprika
- 1/2 tsp ground cloves
- 1/2 tsp ground ginger
- 1/8 tsp cayenne pepper
- 1/8 tsp ground mace
- 1/8 tsp ground cardamom
- 1/8 tsp ground allspice
Directions:
Combine all the ingredients and mix thoroughly. Store in an airtight container in a cool place until use. Makes three tablespoons.
Recipe prepared by Chef Lynn Crawford.
Wine pairings provided by Bruce Nicholson, Winemaker, Inniskillin
Sweet Corn with Chipotle Garlic Butter
Ingredients:
- 2 Tbsp chopped canned chipotle peppers
- 1/4 cup cilantro
- 3 garlic cloves
- 1 Tbsp lime juice
- Pinch of sugar
- 2 tsp kosher salt
- 1/2 cup unsalted butter, softened
- 8 ears corn, shucked
Directions:
Finely chop the chipotle peppers, cilantro and garlic together in a food processor. Add the lime juice, sugar, and salt, then process until finely chopped. Add butter and blend until smooth, then spoon into a bowl.
Cook corn in a large pot of boiling salted water until crisp-tender, about four to five minutes. Transfer with tongs to a platter and serve with butter. Serves eight.
Recipe prepared by Chef Lynn Crawford.
Inniskillin Poached Peaches with Vanilla and Mint
Ingredients:
- 3/4 cup granulated sugar
- 1 orange, cut into thin slices
- 1/2 lemon, cut into thin slices
- 8 peaches, firm but ripe
- 2 cups peach nectar
- 1 cup Inniskillin Late Autumn Riesling
- 1 cup water
- 1 vanilla bean, cut in half
- 8 sprigs of mint
Directions:
Place the peaches in a single layer in a large saucepan. Add the sugar, peach nectar, Inniskillin Late Autumn Riesling and water, and vanilla bean. Top with orange and lemon slices. Cut out a round of greaseproof paper the same size as the saucepan and cut a hole in the centre to allow the excess heat to escape; place it directly on top of the peaches.
On a high heat bring to the boil, immediately reduce the heat to a gentle simmer and cook for approximately 15-20 minutes. Turn off the heat and leave them to cool in their own juices. Chop four sprigs of mint and incorporate into the syrup. Refrigerate for a minimum of six hours to allow the exchanges of flavours between the citrus, mint and peaches. With a slotted spoon, remove the peaches onto a plate and carefully peel off the skin.
Place the peaches, orange and lemon slices, vanilla bean into a glass bowl. Pour the Inniskillin Late Autumn Riesling and citrus syrup. Arrange four sprigs of mint on top. Serves eight.
Recipe prepared by Chef Lynn Crawford.
Wine pairings provided by Bruce Nicholson, Winemaker, Inniskillin.
