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Clam Boil

A medley of shellfish, potatoes, corn, and sausage for a summer feast.
Prep Time30 minutes
Cook Time20 minutes
Course: Main Course
Cuisine: American
Keyword: clam, clam bake, clam boil, clams, lobster, New England, shellfish, summer
Servings: 10 people

Equipment

  • 1 Large stock pot

Ingredients

  • 1 tbsp olive oil
  • 12 hot sausages chorizo or hot Italian
  • 12 garlic cloves
  • 6 shallots
  • 1 tbsp Old Bay seasoning
  • 1/2 bottle dry white wine
  • 2 cups water
  • 3 lbs red potatoes or another small variety
  • 12 ears of corn
  • 2 lbs clams
  • 2 lbs mussels
  • 2 bay leaves
  • a few sprigs of thyme
  • crusty bread for serving
  • butter for serving
  • lemon wedges for serving

Instructions

Prep your ingredients

  • Soak your clams and mussels in separate bowls filled with cold tap water. This clean the shellfish and prompt it to discard any debris.
  • While the shellfish soaks, shuck the corn and cut them into smaller pieces (in half or in thirds depending on the size of your corn).
  • Wash your potatoes
  • Dice 6 shallots and mince 12 garlic cloves.
  • After at least 10 minutes, drain the clams and mussels. Inspect the clams and discard any broken clams. If a clam is open, knock it on the counter. If it does not close after the knock, throw it out. This means it is no longer alive or fresh.
  • Next, do the same with the mussels and pull off and discard any beards or debris attached to any mussels.

Cook your clam boil

  • Heat 1 tbsp olive oil in a large heavy-bottomed stock pot over medium-high heat.
  • Brown 12 hot sausages in batches (about three or four at a time). Place the cooked browned sausages on a plate and set aside.
  • Add minced garlic cloves and diced shallots to the same pot.
  • Season with 1 tbsp Old Bay seasoning. You can add more than one tablespoon for extra flavor.
  • Cook garlic and shallots for about five minutes until they begin to stick to the bottom of the pot.
  • Add in 1/2 bottle dry white wine to deglaze. Then add in 2 cups water.
  • Add in 3 lbs red potatoes, a few sprigs of thyme, and 2 bay leaves. Cook for five to six minutes.
  • Add the cooked sausage back in along the 12 ears of corn (cut in smaller pieces), 2 lbs clams, and 2 lbs mussels. (If your pot is big enough, you can add lobster on top of the clams as the last thing that goes into your pot.)
  • Cover the pot and allow it to steam for 10 minutes. After 10 minutes check to see if your clams have opened and puncture a potatoes with a fork to make sure they're cooked through and tender.
  • Serve the clams, sausages, corn, potatoes, and more on a baking sheet or butcher paper. Make sure to save the broth to serve alongside everything and put drawn butter for serving and lemon wedges for serving on the table.