|1.00||bottle liquid crab boil -; (small bot.)|
|4.00||yellow onions - (abt 1 lb); quartered|
|3.00||garlic heads; halved|
|1||salt; to taste|
|1||freshly-ground black pepper; to taste|
|4.00||fresh sweet corn ears; cut into thirds|
|1½ pounds||new red potatoes|
|½ pounds||hot dogs|
|1.00 pounds||andouille or smoked sausage; cut 2 links|
|4.00 pounds||steamer clams; scrubbed|
|1.00 cup||melted butter|
|1.00||crusty loaf of bread|
Fill a large 3 to 4 gallon stock pot fitted with a strainer insert, with enough water to fill the pot two-thirds full. Add crab boil to taste, onions, garlic, and bouquet garni. Season the water with salt and pepper. Add the sweet corn and potatoes. Bring the liquid up to a boil and reduce to a simmer. Add the hot dogs and sausage. Simmer for about 8 minutes, covered, or until the potatoes are almost fork tender. Add the clams, cover, and cook for about 5 minutes, or until the shells open. Discard any clams that do not open. Remove the strainer insert from the pan and drain the boil. Serve the clam boil on paper bags or newspapers. Serve the boil with melted butter and crusty bread. This recipe yields 4 to 6 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A60 broadcast 07-03-1998) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
Recipe by: Emeril Lagasse
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