Photo: Emeril's Memory Stovetop Clam Boil Recipe
Ingredients
- 5 quarts water
- 3 cups clam juice
- 2 to 3 tablespoons liquid concentrated crab and shrimp boil (recommended: Zatarain's)
- 4 medium yellow onions, quartered
- 4 stalks celery, cut into thirds
- 3 heads garlic, halved
- 1 lemon, halved
- 2 tablespoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 4 ears fresh sweet corn, husked, cleaned, and cut into thirds
- 1 1/2 pounds new potatoes
- 2 pounds andouille or other smoked sausage, cut into 2-inch lengths
- 4 pounds steamer clams
- 8 ounces (2 sticks) unsalted butter, melted
- 1 loaf crusty French bread
Directions
Combine the water and clam juice in a 4-gallon stockpot fitted with a strainer insert. (This may also be done in a 3 quart stockpot without a strainer insert – simply remove clams, potatoes, corn, etc., using a large strainer or strain in a large colander placed in the sink.)
Add the crab boil, onions, celery, garlic, lemon, salt and black pepper. Add the sweet corn and potatoes. Bring to a boil, reduce the heat to a simmer, and add the sausage. Cook, covered, until the potatoes are almost fork-tender, about 10 minutes.
While the boil is heating, clean the clams by scrubbing thoroughly and rinsing under cold running water. Fill the sink with cold water and swish clams back and forth to dislodge any sand and grit that may be caught in the necks. Rinse and repeat several times.
When the potatoes are almost fork-tender, add the clams, increase the heat to high, cover, and cook until the shells pop open, 6 to 8 minutes. Discard any clams that do not open.
Remove the strainer insert from the pot and drain the boil. Serve the clam boil on paper bags or newspapers. Pass the melted butter and bread.
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By jmvigil_8620922
MIRAMAR, FL
on October 07, 2011
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I never thought I would dislike one of Emeril's dish, but this just didn't work for me. Sure it's easy to make, just throw everything in a pot and cook it, but I would not use the concentrated boil. I found it way too strong and almos inedible. I would try something out for seasoning next time.
By sclarke58_13002074
Fairhaven, 61
on July 15, 2010
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Emeril hails from Fall River, MA - surely this is not the clam boil he remembers! No hot dogs, no link sausage, no chourico or linguica?
By l.debir_12300501
Fall River, 61
on March 01, 2010
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Maybe clams are not boiled in MI, but they are in New England. We also bake them in seaweed, known as a clam bake. I don't put celery in mine and have never seen it done that way, and since I'm not crazy about cooked celery, rated this recipe as good. I dont use the shrimp boil either, but I do add a large can of beer, wet crushed pepper and when I put the clams in the pan, I top them with 1 stick of butter sliced all over them. I also add hot dogs and sausage and let them cook awhile before adding the clams. The broth is delicious and you definitely need a nice crusty bread for dipping. And I'm from Fall River, MA, Emeril's home town so the chourico or linguica is a must, and everywhere in these parts, when you order a clamboil in a restaurant, you get two hotdogs and two sausages. I can't understand why he left those out.
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