Clam Bake

Emeril Lagasse

Recipe Courtesy of Emeril Lagasse

Show: Emeril LiveEpisode: Stars and Stripes Fourth of July

Rated 5 stars out of 5
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  • Read 2 Reviews
Total Time:
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Yield:
4 to 6 servings
Level:
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Ingredients

  • Small bottle of liquid crab boil
  • 4 yellow onions, quartered, about 1 pound
  • 3 heads of garlic, halved
  • 1 bouquet garni
  • Salt and pepper
  • 4 ears of fresh sweet corn, cut into thirds
  • 1 1/2 pounds new red potatoes
  • 1/2 pound hot dogs
  • 1 pound andouille or smoked sausage, cut into 2-inch links
  • 4 pounds steamer clams, scrubbed
  • 1 cup melted butter
  • 1 loaf of crusty bread

Directions

Fill a large 3 to 4 gallon stock pot fitted with a strainer insert, with enough water to fill the pot two-thirds full. Add crab boil to taste, onions, garlic, and bouquet garni. Season the water with salt and pepper. 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, and cook for about 5 minutes, or until the shells open. Discard any clams that do not open. Remove the strainer insert from the pan and drain the boil. Serve the clam boil on paper bags or newspapers. Serve the boil with melted butter and crusty bread

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Read all 2 reviews

  • on July 06, 2008

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    The end result tasted so delicious. It makes ALOT of food, so invite everyone, or cut back. All our guests kept commenting on how flavorful it was. It had a little kick to it. I would make it again for a special occasion. Give yourself plenty of prep time as well. Thanks for the recipe.

    people found this review Helpful.
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  • on April 03, 2007

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    251

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