Recipe courtesy of Emeril Lagasse
Yield:
4 to 6 servings

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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