Seafood Boil

Summer Dinners, Easy seafood dinners

Dinner, Fish and seafood

American

Yield: 2

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Seafood Boil

Level: Easy

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Ingredients

• 1 lemon, halved
• ½ cup dry white wine
• 1 yellow onion, peeled and quartered
• 1 head garlic, cut in half crosswise
• 2 tablespoons Old Bay seasoning
• 1 dried bay leaf
• Salt
• ½ pound small red potatoes
• 1 large ear of corn, husked and cut into thirds
• 6 - 8 littleneck clams, scrubbed
• 1 Andouille sausage, sliced into ½-inch pieces
• 8 large raw shrimp, peeled and deveined, tails on
• 4 crab claws, uncooked
• 2 tablespoons unsalted butter
• Chopped fresh parsley, for serving
• Crusty bread, for dipping

Preparation

1. In a large stockpot, heat 3 quarts of water over medium-high heat. Quarter one lemon and add it to the pot, along with the wine, onion, garlic, Old Bay seasoning, bay leaves, and salt. Bring to a boil, then add the potatoes and simmer, uncovered, for 10 minutes.
2. Add the corn, clams, and sausage. Cover and return to a simmer. Cook, stirring occasionally, until the clams begin to open, about 5 to 7 minutes.
3. Add the shrimp and crab legs, and cook until the shrimp just start to turn opaque, about 2 minutes.
4. Using a strainer, remove the seafood, sausages, and vegetables, and place them in a large bowl, discarding the garlic and any clams that have not opened. Scoop out 1 cup of the cooking liquid and pour it into a small bowl. Add the butter and stir until the butter is melted. Pour the mixture over the seafood and gently mix until coated. Sprinkle with parsley and Old Bay seasoning. Quarter the remaining and serve alongside the seafood boil with crusty bread for dipping.

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