New Wave Clam Boil

Total Time:
30 min
Prep:
10 min
Cook:
20 min
Ingredients
  • Water
  • Crab boil seasoning, to taste
  • 4 yellow onions, quartered, about 1 pound
  • 3 heads of garlic, halved
  • 1 bouquet garni
  • Salt
  • 4 ears of sweet corn, cut into thirds
  • 20 each new potatoes, about 1 1/2 pounds
  • 1/2 pound hot dogs
  • 1/2 pound breakfast sausage links
  • 4 pounds steamer clams
  • 1 cup melted butter
  • Essence, recipe follows
  • 2 tablespoons chopped green onions
  • Small cooler of Abita or Dixie beer
  • Emeril's "Essence" Creole Seasoning (also referred to as Bayou Blast)
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  • Combine all ingredients thoroughly.
  • Essence (Emeril's Creole Seasoning):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme
Directions

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 Essence and green onions. Serve the boil with a cooler of Dixie or Abita Beer.

Essence (Emeril's Creole Seasoning):

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.


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