New wave clam boil

Yield: 1 servings

Measure Ingredient
1 \N water
1 \N crab boil; to taste
4.00 \N yellow onions - (abt 1 lb); quartered
3.00 \N garlic heads; halved
1.00 \N bouquet garni
1 \N salt; to taste
4.00 \N sweet corn ears; cut into thirds
20.00 \N new potatoes -; (abt 1 1/2 lbs)
½ pounds hot dogs
½ pounds breakfast sausage links
4.00 pounds steamer clams
1.00 cup melted butter
1 \N bayou blast; see * note
2.00 tablespoon chopped green onions
1.00 small cooler of abita or dixie beer

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

Fill a large 3 to 4 gallon stock pot with insert, with enough water to fill the pot two-thirds full. Add the crab boil, onions, garlic, and bouquet. Season the water with salt. 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, cook the clams for about 5 minutes, or until the shells open. Discard any clams that do not open. Drain the boil and place on a platter.

Drizzle the platter with melted butter and garnish with Bayou Blast and green onions. Serve the boil with a cooler of Dixie or Abita Beer. This recipe yields ?? servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2391 broadcast 07-02-1998) 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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