Down at the Shore Clam Boil
Rebecca gives directions for cleaning clams, but many markets sell them ready to cook.
Yield: Makes 6 servings
- 4 pounds steamer clams, scrubbed
- 1/2 cup cornmeal
- 1/4 cup Old Bay seasoning
- 2 garlic heads, peeled and halved
- 4 onions
- 1 pound small new potatoes, scrubbed
- 1 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 6 ears sweet corn, husks removed, cut into 4 pieces each
- 2 pounds mild sausage, cut into 3-inch links
- French baguette, sliced
- Melted butter
- Place clams in a large bowl. Discard broken shells or clams that won't close. Fill bowl with cold water to cover. Sprinkle cornmeal over clams, and stir. Let sit 3 to 6 hours to allow clams to purge sand from their shells.
- Remove clams from water, and rinse thoroughly. Set aside.
- Place a steamer insert into a large (16-quart) stockpot, and fill halfway with water. Add Old Bay, garlic, and onions, and bring to a boil over high heat. Reduce heat to simmer, and add potatoes and next 4 ingredients. (Make sure ingredients are completely submerged in water.)
- Cover and cook 10 to 12 minutes or until potatoes are tender. Add clams. Cover and cook 4 to 5 minutes or until clams open. Discard any that do not open.
- Spoon into serving bowls, including extra cooking liquid, if desired. Serve with French baguette, melted butter, and additional Old Bay.
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