Low Country Boil

My sister asked me about this recipe today so I thought I would share. This was our Labor Day feast in September. It serves a crowd so scale it back if you are a smaller group. We used the burner for a turkey fryer and a large pot to make it work; definitely something you want to cook outside when the weather is nice enough to to not cool your pan as you cook. 

 
Low Country Boil

Prep 25 minutes ∙ Cook 1 hr 30 mins ∙ Makes 10-12 ∙ Difficulty Medium ∙ Source Shannon Stacey

INGREDIENTS

  • 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)

DIRECTIONS

In a very large stockpot, stir together the potatoes, onions, chives, bay leaves, thyme, garlic, 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.

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