Clam Boil Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1/2-1 Bushel of Clams
Potatoes- 1 Per Person Use a mixture of Sweet and White potatoes
Onions
1 lb Haddock
Breakfast Sausages
Linguica or Chorizo
1 lb Hot Dogs
6-8 Ears of Corn on the Cob Cut in Half
1 Can of Beer
Red Pepper Flakes
1 Box of Corn Meal
Brown Paper Lunch Bags
Cheesecloth
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Directions: |
Directions:Prep the clams by rinsing several times in large bucket or outdoor sink until the water is somewhat clear. Drain water and sprinkle with corn meal. Use the entire box of corn meal. Cover with a wet towel and let sit for 1-3 hours. The longer you spend rinsing and prepping the clams, the less sandy the will be.
While clams are digesting the corn meal, wash potatoes, cut corn and linquica into 2=3 inch pieces, Cut fish into portion sizes and wrap each portion in tin foil. Put 2-3 sausages and hot dogs in each paper bag. Peel onions and then set aside until ready to prepare the clam pot.
Rinse the clams to remove the excess corn meal. If you want individual clam packages cut cheesecloth into 12 by 12 squares and put a dozen or so clams per each cheesecloth.
Layer clams in the bottom of a large clam/lobster pot. Add the remaining items in no particular order. Lastly put a potato on top to determine when the clams are ready.
Pour can of beer over the top and sprinkle red pepper flakes to taste. Fill the lower pan with water. Boil over fire or on stovetop. Cook until potato on top is soft to the touch and clams are partially open. Serve with melted butter. Enjoy! |
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Personal
Notes: |
Personal
Notes: This recipe was perfected by Pop Pop at the summer VFW events and neighborhood clam boils (with much assistance from Nana).
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