New England Clam Boil Recipes

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.

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.

RECIPE: PORTUGUESE NEW ENGLAND CLAM BOIL

Steps:

• In a large stockpot over medium heat, add the olive oil. Add the onions, garlic, thyme, bay leaf, black peppercorns and red pepper flakes, and season with salt. Reduce the heat to medium low and cook, stirring often, until the onions are soft but haven't browned too much, 6 to 8 minutes. Add the beer and potatoes, and season with more salt. Increase the heat and cook at a high simmer until the potatoes are almost tender, 20 to 25 minutes depending on the size. Add the sausage, nestling each piece into the broth. Top with the clams and corn. Cover and cook until the clams begin to open, 10 to 15 minutes.
• Using a slotted spoon, divide the clams, sausage and vegetables into bowls. Ladle the broth into each bowl and sprinkle the scallions and parsley over the tops. Serve with lemon wedges.

NEW ENGLAND PORTUGUESE CLAM BOIL

Steps:

• De-beard and de-sand the mussels and clams. You may also be able to buy them already cleaned. Cut the chorizo into 6 large pieces (approximately 4 inch lengths).
• In a large pot add the potatoes first, then the onion and chorizo.
• Add the 2 bottles of beer and then enough water to cover the chorizo. Add a generous bit of salt and pepper and then a pinch of pepper flakes if you want some extra heat. Cover and bring the pot to a boil. Cook for about 20 minutes until the potatoes are almost tender.
• Add the clams and muscles and continue to boil for another 10 to 15 minutes or until the clams and muscles have popped open.
• Serve with a small bowl of melted butter and lemon juice and another small bowl of the broth for dipping. Eat by pulling the seafood out of the shell, then dip into the broth to rinse any extra sand and then into the butter. Yum!

NEW ENGLAND CLAM BOIL

Steps:

• Arrange corn, sausage, potatoes, and onions in a steamer basket over boiling water in a Dutch oven. Top with lobsters and clams. Cover and steam 20 minutes. Serve with butter and lemon. Makes 4 servings.