New England Shrimp and Clam Boil |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This one comes from renowned seafood chef Jasper White, owner of the Summer Shack restaurants in Boston. If you can't find the Portuguese chourico, substitute chorizo or any spicy sausage. Ingredients:
3 tbsp olive oil |
2 cloves garlic, sliced |
2 quarts low sodium chicken broth |
28 oz crushed tomatoes |
4 tbsp old bay seasoning, divided |
1/2 tsp fresh ground black pepper |
1 lbs red or yellow small new potatoes |
1 lb pearl onions, peeled (or use frozen pearl onions) |
1 lb chourico or linguica sausage, or chicken chourico, cut into 1-inch pieces |
30 clams (littleneck), scrubbed and drained |
2 1/2 lbs shrimp (16-20 count) (peeled) |
4 ears fresh corn (kernel the corn with a knife) |
1/4 lb lemons (2 whole lemons), cut into wedges |
Directions:
1. Heat oil in a 12-quart stockpot on medium heat. Add garlic; cook gently for 2 minutes without browning. Add chicken broth, crushed tomatoes, 3 Tbsp of the Old Bay, and pepper. Bring to a boil.
2. Stir in potatoes. Return to boil. Cook, covered, 5 minutes. Add onions and sausage. Cook, covered, 5 minutes. Add clams. If ingredients are not covered by broth, add up to 2 cups water to cover. Cook, covered, 10 minutes or until clams open and corn is tender, stirring occasionally.
3. Add shrimp and corn. Return to boil, stirring gently. Cover. Remove from heat. Let stand 3 minutes or just until shrimp turn pink.
4. Drain cooking liquid. Pour contents of pot into large serving bowl or platter. Sprinkle with remaining 1 Tbsp Old Bay. Serve with lemon wedges on the side.
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