LITTLE NECK CLAM BOIL

INGREDIENTS:

  • 2 Tbsp unsalted butter
  • 5 quart water or fish stock
  • 3 cup clam juice
  • 4 medium onions, diced
  • 4 stalks celery, cut into thirds
  • 3 heads garlic, halved
  • 1 lemon, halved
  • 2 Tbsp kosher salt
  • ½ tsp freshly ground black pepper
  • 4 ears fresh sweet corn, husked, cleaned and cut into thirds
  • 1 ½ lb(s) baby potatoes
  • 2 lb(s) smoked sausages, cut into 2-inch lengths
  • 4 lb(s) little neck clams, washed
  • 8 oz butter, melted
  • 1 loaf French stick
  • 1 tsp paprika
  • 1 tsp cayenne pepper
  • 2 Tbsp parsley, chopped

INSTRUCTIONS:

  1. In a large pot on medium heat, add the butter, onions, celery and garlic and saute for 5 minutes, then add the lemon, salt, black pepper, paprika and cayenne. Add the sweet corn, potatoes, fish stock and clam juice. Bring to a boil, reduce the heat and add the sausage and simmer. Cook, covered, until the potatoes are almost fork-tender, about 10 minutes.
  2. When the potatoes are almost fork-tender, add the clams, increase the heat to high, cover, and cook until the shells pop open, 6 to 8 minutes. Discard any clams that do not open.
  3. Finish the clam boil with chopped parsley and serve in a large sharing bowl with the baguette and melted butter.

(Sourced from the Food Network)

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