
Low Country Boil
-
Prep:
20 min. -
Cook:
30 min. -
Serves:
6
Recipe tags: clam base, moderate difficulty, main, seafood, stovetop
2 | (12-ounce) bottles beer |
8 cups | water |
4 Tbsp | Better Than Bouillon® Clam Base |
2 lbs | petite red potatoes |
6 | garlic cloves, peeled |
4 | lemons cut in half |
2 | white onions, peeled and quartered |
1 bag | (3-ounce) crab boil seasoning |
3 Tbsp | Cajun seasoning |
6 ears | corn, shucked |
2 lbs | smoked Cajun sausage, cut into 3-inch pieces |
2 lbs | (21/26 count) shrimp |
2 lbs | cooked crawfish (optional) |
3 dozen | little neck clams, cleaned and soaked in ice water |
Cocktail sauce |
Add the beer, water, Clam Base, potatoes, garlic, lemons, onions, crab seasoning bag, Cajun seasoning and corn to a 16-quart stock pot. Bring the mixture to a boil, reduce the heat and simmer for 15 minutes.
Add the sausage, shrimp and crawfish (optional) to the pot, stir, cover and steam for 2 -3 minutes.
Remove the clams from the ice water and add the clams to the pot, stir, cover and cook for 4 - 5 minutes or until the clams have opened.
Use a large slotted spoon to carefully remove all of the ingredients to a large platter and serve immediately with cocktail sauce.