Shrimp Boil with Clams and Lemon

Filed under Seafood

Prep: 10 min | Cook: 55 min | Servings: 6

Recipe courtesy Tyler Florence, 2007. Serves 6 to 8. Make the broth strong so the flavor penetrates; the original saves it for Shrimp Cocktail Shots (not in the file).

Ingredients

  • Water, about 4 quarts
  • 2 Lemon, halved, plus more for serving
  • 3 Bay leaf
  • 2 tsp Salt
  • 1/4 cup Old Bay seasoning, crab boil seasoning
  • 1/2 bunch Thyme, tied together
  • 1 Onion, medium, quartered
  • 2 Serrano pepper, split lengthwise
  • 1 head Garlic, halved
  • 21 oz Red potatoes, new, medium to large, halved (1 pound 5 ounces)
  • 3 Corn, ears of sweet corn, halved
  • 21 oz Smoked sausage, andouille or kielbasa, 1-inch pieces (about 1 pound 5 ounces)
  • 12 Clam, littleneck, scrubbed (about 1 1/4 pounds)
  • 2 lb Shrimp, jumbo, heads and tails on
  • Kosher salt

Directions

  1. Fill a huge stockpot (ideally with a basket insert) no more than halfway, about 4 quarts. Squeeze in the lemons and add the halves, bay leaves, salt, seasoning, thyme, onions, chiles and garlic. Bring to a boil over medium-high heat and simmer 10 minutes. Taste and adjust with salt; it should be very aromatic.
  2. Add the potatoes and simmer 20 minutes. Add the corn and sausage and cook 5 minutes, keeping everything covered with liquid.
  3. Add the clams and boil 8 to 10 minutes, until they open. Add the shrimp, shut off the heat, cover and steep 15 minutes.
  4. Drain and spread everything out on a newspaper-covered table. Serve with lemons and plenty of napkins.