Recipe courtesy of Chuck Hughes and Charleston Grill
Episode: Charleston Chew
55 min
30 min
8 servings


  • 1 pound andouille sausage
  • 6 cups seafood or light chicken broth
  • 16 marble potatoes (less than 1 inch diameter)
  • 1 small sweet onion, diced and lightly sauteed
  • 2 cups of fresh corn kernels
  • 1 pound large shrimp, peeled and deveined (16/20 count)
  • 1 pound jumbo lump crabmeat
  • 28 littleneck clams, steamed
  • 12 cherry tomatoes, peeled
  • 1 lemon, juiced
  • 1/2 cup chopped fresh basil


Heat a grill to medium and grill the andouille sausage, turning occasionally, until cooked through. Slice into 2-inch rounds.

Combine the seafood broth, potatoes and onion in a medium pot, bring to a boil and then reduce to a simmer. Cook until the potatoes are tender, 3 to 4 minutes. Add the andouille sausage, corn, shrimp, crab, clams and tomatoes.

Return to simmer and cook until the shrimp are cooked through, 3 to 4 minutes. Stir in the lemon juice and basil.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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