NEW ENGLAND CLAM BOIL
Come to the east coast for a good ol' fashioned New England clam boil! Or, make it yourself at home! This delicious meal made up soft shell clams (aka "steamers"), potatoes, onions, hot dogs, sausage, and chourico or linguica. It is great for feeding large groups, and is a summer time favorite. But enjoyed year round!
Provided by Tara Pacheco
Categories Seafood
Time 1h10m
Number Of Ingredients 13
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.
NEW ENGLAND PORTUGUESE CLAM BOIL
This is one of my childhood favorites. I grew up in southern Massachusetts where there is a huge portuguese population. We would go to the coast and collect any muscles, clams or periwinkles we could find and then toss them in a pot once we got home. These days a trip to the supermarket works okay. Feel free to add whatever seafood you'd like. Ingredient amounts are estimations since we really just threw whatever we had into a large pot. Make sure the clams and mussels are fresh and discard any that don't look so great.
Provided by C. Taylor
Categories One Dish Meal
Time 55m
Yield 6 serving(s)
Number Of Ingredients 11
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!
RECIPE: PORTUGUESE NEW ENGLAND CLAM BOIL
Learn how to make a New England clam boil in a big pot, complete with Portuguese sausage.
Provided by Tasting Table Staff
Categories Main Course
Time 1h5m
Number Of Ingredients 16
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 BOILED DINNER
Provided by Emeril Lagasse
Categories main-dish
Time 4h
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- In a large pot combine the meat, the spice bag and enough cold water to cover. Bring to a boil, reduce heat and simmer 2 hours. Add vegetables and salt and return to a simmer. Continue to simmer until fork-tender, 30 minutes to 1 hour longer.
- For the Horseradish Cream: In a small bowl combine sour cream and horseradish; season, to taste, with salt, pepper and hot sauce.
- To finish, remove corned beef to a carving board and slice against the grain. Transfer to a large, warmed, deep platter. Drain broth and reserve for soup, if desired. Arrange vegetables around meat and serve. Pass the horseradish cream for guests to help themselves.
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