Sunday was our day to share with family and friends, we spent the afternoon at the in-laws pool and then the 11 of us convened at our house for dinner. Saturday rather than Monday to allow us to spend a little more time with the sangria. For big gatherings, I share the tasks, everyone is typically happy to do their part for the festivities. For our Low Country Boil, my MIL made two cole slaws, one with green apple and another more traditional with red cabbage, both with a vinegar base. My neighbor made the red wine Sangria and her husband put together dessert, lemon pound cake and strawberry basil sorbet. All were amazing, but I’ll return to the boil. I had three recipes I had been eying up and this is culmination of the efforts. We had a few stumbles along the way, for example one recipe called for steaming the whole thing and when we realized that it was going to take hours for the potatoes we scrapped the steaming and dropped them down into the boiling beer. The taste was worth the wait. During the last 10 minutes I heavily brushed thick slices of fresh sourdough into garlic butter and grilled them; my 16-year old says that this was the best part, sopping up the broth with good bread.
This recipe contains represents the final product along with the corrections.
Low Country Boil
prep 25 minutes ∙ cook 1 hr 30 mins ∙ makes 10-12 ∙ difficulty Medium
- 1 large sweet yellow onion, cut in half and then in wedges
- 6 cloves garlic heads
- 4 thyme sprigs
- 3 fresh bay leaves
- Black pepper, freshly ground
- Kosher salt, to taste
- 4-6 bottles lager or brown beer (just to cover potatoes)
- 2 pounds baby redskin potatoes
- ½ cup chives, thinly sliced
- 2½ pounds andouille sausage, cut into 3-inch pieces
- 6-8 ears corn, shucked and cut in half
- 1 cup parsley, roughly chopped
- 40-48 littleneck clams (4/person), scrubbed and rinsed
- ½ cup thinly sliced (about 3) scallions, green and white parts
- 2 pounds large shrimp
- 1-2 tsp. Old Bay seasoning (stir into raw shrimp)
In a very large stockpot, stir together the potatoes, onions, chives, bay leaves, thyme, garlic cloves, salt, and pepper and cover with the beer. Cover the pot and heat to a boil and then simmer until the potatoes are almost tender, 20 to 30 minutes depending on the size.
Add the sausage, nestling each piece into the broth. Top with the clams and green onions, then the corn with the parsley. Cover and cook until the clams begin to open, 15-20 minutes. 5 minutes after adding the clams, add the shrimp. Remove from heat when the clams have opened and the shrimp are done.
Serve with grilled garlic-buttered sourdough bread.