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Written by OLD BAY®
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Source: http://www.oldbay.com/OLD_BAY_news_article3.php
Renowned seafood chef Jasper White, of Summer Shack restaurant in Boston, cooks up a flavorful New England-style shrimp boil with fresh littleneck clams and smoky, spicy Portuguese sausage.
Ingredients
- 3 tablespoons olive oil
- 2 large cloves garlic, sliced
- 2 quarts chicken broth or stock (8 cups)
- 1 can (28 ounces) Italian plum tomatoes, crushed
- 4 tablespoons OLD BAY® Seasoning, divided
- 1/2 teaspoon McCormick® Ground Black Pepper
- 1 1/2 pounds red or yellow small new potatoes*
- 12 to 16 ounces small boliling or cippolini onions, peeled, left whole
- 1 pound Portuguese chourico or linguica sausage, cut into 1-inch pieces*
- 4 ears fresh corn, shucked and cut into 2-inch pieces
- 30 small littleneck clams, scrubbed and drained
- 2 1/2 pounds unpeeled extra-jumbo shrimp (16 to 20 count)
- 2 lemons, cut into wedges
Preparation
- Heat oil in 12-quart stockpot on medium heat. Add garlic; cook gently 2 minutes without browning. Add chicken broth, crushed comatoes, 3 tablespoons of the OLD BAY Seasoning and pepper. Bring to boil.
- Stir in potatoes. Return to boil. Cook, covered, 5 minutes. Add onions and sausage. Cook, covered 5 minutes. Add corn and clams. (If ingredients are not covered by broth, add up to 2 occasionally. Add shrimp. Return to boil, stirring gently. Cover. Remove from heat. Let stand 5 to 8 minutes or just until shrimp turn pink.
- Drain cooking liquid. Pour contents of pot into large serving bowl or platter. Sprinkle with remaining 1 tablespoon OLD BAY Seasoning. Serve with lemon wedges on the side
Yield
Makes 6 large servings
Prep Time: 25 minutes
Cook Time: 25 minutes
*Tips from Chef Jasper White: Crush the plum tomatoes with your fingers as you add them to the pot. If using larger potatoes, cut into 1 1/2-inch chunks. If Portuguese sausage is unavailable substitute chorizo.
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