Low Country Boil
Recipe tags: clam base, moderate difficulty, main, seafood, stovetop
|2||(12-ounce) bottles beer|
|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|
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.