Clam Boil

For up to 10 people

5 quahog clams
5 Manilla clams
5 top neck clams
5 Prince Edward Island mussels
10 medium size shrimp
5 ears of corn on the cob (cut in half)
10 small red bliss potatoes
10 pieces cippolini onions
5 small links of Italian sausage (cut in 1 inch pieces)
3 cups white wine
1 quart clam broth
2 Tablespoons old bay seasoning
.25 cup small diced celery
.25 cup small diced carrot
.24 cup room temperature butter
2 tablespoons vegetable oil

Heat oil in large pot until hot. Add carrots, celery, and cippolini onions and cook on medium heat for 2 minutes stirring constantly. Add white wine and reduce by half. Pour in clam broth and add Old Bay seasoning. Add all vegetables and sausage and bring to a simmer. Cook for 4-5 minutes then add shrimp. Once shrimp are almost cooked add in the large clams first and let cook for 2 minutes covered to steam. Remove lids and put the rest of the mussels and clams in broth. Cover and steam for and additional 3-5 minutes until clams open up on their own. Be careful not to steam to long as clams and mussels will overcook and shrivel up. Clams and mussels will be opened and plump when ready.

Once ready remove all items and place on serving platter. Add butter to broth and taste for seasoning. Adjust with salt and pepper as you wish. Ladle seasoned broth over Clam platter and serve.

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