Emeril's Memory Stovetop Clam Boil

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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.

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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?

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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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This was super easy. Everything goes in one big pot, you dump it out on a bunch of newspapers that roll up for easy cleaning. I forgot the crusty french bread which would have been great to eat with the onion and garlic. The Zatarain boil he suggests adds great flavor. I found it in the seafood department.

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This is an easy, and delicious way to feed a small crowd.