New England Clam Boil Recipes

NEW ENGLAND CLAM BOIL

Steps:

• 1. Wash clams in warm water, and soak in cold water and salt while you start cooking. (no more than 10 minutes)
• 2. In a Large pot, bring beer and 1 - 2 quarts of water to a boil. Add spices such as salt, crushed pepper, and garlic.
• 3. Add your potatoes and onions. Just before they are finished cooking, add your chourico or linguica and sausages.
• 4. When your linguica and sausages are almost done cooking, add your hot dogs since they are precooked.
• 5. Cook your hot dogs for 2 minutes and add your fresh steamers (clams). As soon as your clams open, they are done.
• 6. You can melt some butter for dipping and reserve broth to keep your clams warm as you eat.

CONTEST-WINNING NEW ENGLAND CLAM CHOWDER

Steps:

• In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside. Saute celery and onion in the drippings until tender. Add garlic; cook 1 minute longer. Stir in the potatoes, water, clam juice, bouillon, pepper and thyme. Bring to a boil. Reduce heat; simmer, uncovered, until potatoes are tender, 15-20 minutes., In a small bowl, combine flour and 1 cup half-and-half until smooth. Gradually stir into soup. Bring to a boil; cook and stir until thickened, 1-2 minutes., Stir in clams and remaining half-and-half; heat through (do not boil). Crumble the cooked bacon; sprinkle over each serving.

NEW ENGLAND CLAM CHOWDER I

Steps:

• Place diced bacon in large stock pot over medium-high heat. Cook until almost crisp; add onions, and cook 5 minutes. Stir in water and potatoes, and season with salt and pepper. Bring to a boil, and cook uncovered for 15 minutes, or until potatoes are fork tender.
• Pour in half-and-half, and add butter. Drain clams, reserving clam liquid; stir clams and 1/2 of the clam liquid into the soup. Cook for about 5 minutes, or until heated through. Do not allow to boil.

NEW ENGLAND CLAM BOIL

Steps:

• 1. In a large pot add water, wine, bay leaf, old bay seasoning, thyme, and potatoes cook for 20 min on high
• 2. Add sweet corn cook for 5 min
• 3. Add in lobsters FIRST, then add all other fish and shell fish and cook for 5 - 10 min untill clams and mussells have opened up
• 4. Remove fish, shellfish and veggies serve in large bowl. Reserve broth in pot to dip and rinse clams...so like to drink this broth as well. Also serve with melted butter to dip lobster and other shell fish in.

TODD ENGLISH'S BACKYARD NEW ENGLAND CLAM BAKE

Steps:

• 1. Place the potatoes and chicken in a large pot; cover with salted water. Bring to a boil, reduce the heat and simmer until the potatoes are soft and the chicken thighs are cooked through, about 15 minutes, skimming any foam that rises to the top. (The potatoes should be soft but not cooked through.)
• 2. In the meantime, prepare coals in a barbecue grill with a fitted lid. Place the seaweed and corn in a very large bowl of water and soak thoroughly, about 20 to 30 minutes.
• 3. When the coals are ready, they will be red in the center and the edges will be ash. Place a layer of seaweed (about 4 inches deep) over the entire grill. Place the lobsters in the center of the seaweed and surround with the corn. Arrange the potatoes, chicken and sausage in layers atop the lobsters. Top with the clams. Cover completely with the remaining seaweed. Cover the grill with the lid and cook for 45 minutes or until the lobster is steaming and red.
• 4. Serve immediately with drawn butter, if desired.