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Clam Bake
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Bottle Liquid crab boil −; (small bot.)
Yellow onions − (abt 1 lb); quartered
Garlic heads; halved
Bouquet garni
Salt; to taste
Freshly−ground black pepper; to taste
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Fresh sweet corn ears; cut into thirds
−1/2 Pound New red potatoes
/2 Pound Hot dogs
Pound Andouille or smoked sausage; cut 2" links
Pound Steamer clams; scrubbed
Cup Melted butter
Crusty loaf of bread
Fill a large 3 to 4 gallon stock pot fitted with a strainer insert, with
enough water to fill the pot two−thirds full. Add crab boil to taste,
onions, garlic, and bouquet garni. Season the water with salt and pepper.
Add the sweet corn and potatoes. Bring the liquid up to a boil and reduce to
a simmer. Add the hot dogs and sausage. Simmer for about 8 minutes, covered,
or until the potatoes are almost fork tender. Add the clams, cover, and cook
for about 5 minutes, or until the shells open. Discard any clams that do not
open. Remove the strainer insert from the pan and drain the boil. Serve the
clam boil on paper bags or newspapers. Serve the boil with melted butter and
crusty bread. This recipe yields 4 to 6 servings.
Clam Bake
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