Monday, April 22, 2013

Springtime Seafood Boil

As warm days begin, food with a lighter flavor is perfect for a nice dinner at home. This recipe is a scaled down version of my Low Country Boil we made on our last trip to Charleston, South Carolina. This one-pot-wonder features corn, potatoes, clams, shrimp, and andouille sausage. It is the ideal dinner for a warm evening!

Ingredients
6 Cups Water
2 Tablespoons Old Bay Seasoning
2 Ears of Corn, Halved
3 White Potatoes, Peeled
7 Ounces Andouille Sausage, Sliced
12 Large Shrimp, Deveined
16 Littleneck Clams

1. In a large stock pot, add the water, seasoning, and corn. Cut the potatoes into large chunks and the sausage into 2-inch lengths. Add the potatoes and sausage to the pot. Heat with the lid on over MEDIUM-HIGH heat. Boil for 20 minutes.
2. Once the potatoes are tender, add the shrimp and clams to the pot. Cover and continue to boil for an additional 5 minutes or until the shrimp are pink and the clams have opened.
3. Place the meat and vegetables in a large bowl and spoon over a small amount of the pot liquor.
4. Serve with plenty of napkins!


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