Ingredients Jump to Instructions ↓

  1. 1 tablespoon liquid Zatarainís Concentrated Crab & Shrimp Boil

  2. 4 medium-size yellow onions, quartered

  3. 3 heads garlic, halved

  4. 1 tablespoon salt

  5. 1/2 teaspoon freshly ground black pepper

  6. 4 ears fresh sweet corn, husked, cleaned, and cut into thirds

  7. 1 1/2 pounds new potatoes

  8. 1/2 pound all-beef hot dogs

  9. 1 pound andouille or other smoked sausage, cut into 2-inch lengths

  10. 4 quarts steamer clams, scrubbed

  11. 1/2 pound (2 sticks) unsalted butter, melted

  12. 1 loaf crusty French bread

Instructions Jump to Ingredients ↑

  1. Fill a 4-gallon stockpot fitted with a strainer insert two-thirds full with water. Add the crab boil, onions, and garlic. Season the water with the salt and black pepper. Add the sweet corn and potatoes. Bring to a boil, then reduce the heat to a simmer. Add the hot dogs and sausage, and cook, covered, until the potatoes are almost fork-tender, about 8 minutes. Add the clams, cover, and cook until the shells pop open, about 5 minutes. Discard any clams that do not open. Remove the strainer insert from the pot and drain the boil. Serve the clam boil on paper bags or newspapers. Pass the melted butter and bread. Yield : 4 to 6 servings


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