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seafood boil with clams

Seafood Boil With Clams

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Course Main Course
Servings 6 people

Equipment

  • large pot with lid
  • knife
  • cutting board
  • wooden spoon or tongs
  • serving platter

Ingredients
  

  • 2 lbs fresh clams
  • 4 ears sweet corn, husked and halved
  • 1 lb potatoes (preferably baby potatoes)
  • 2 lemons, sliced
  • 4 tbsp old bay seasoning
  • 4 cloves garlic, minced
  • 1/2 cup butter, melted
  • 12 oz smoked sausage, sliced
  • 1/4 cup fresh parsley, chopped
  • salt, to taste
  • 8 cups water

Instructions
 

  • In a large pot, bring the water to a boil over high heat.
  • Add the Old Bay seasoning and salt to the boiling water. Make sure you stir well to dissolve the seasoning.
  • Carefully add the potatoes to the pot and cook for about 10 minutes or until they are just a few minutes away from fork tender (they will have more time to cook later).
  • Add the clams, corn, sliced lemon, minced garlic, and smoked sausage to the pot.
  • Cover the pot with a lid and cook for 5-7 minutes more or until the clams have opened and the corn is tender. Discard clams that did not open.
  • Remove the pot from the heat and drain the seafood boil.
  • Transfer the cooked seafood, corn and potatoes, and sausage to a deep dish or a large serving platter.
  • Drizzle the melted butter over the seafood boil and sprinkle with fresh parsley. Prepare the extra lemon wedges on the side for squeezing over the dish
  • Make sure you serve the seafood boil with clams and lemon immediately before the butter gets cold.

Notes

*Photo by TogaISU licensed under CC BY-SA 2.0