What To Know
- This coastal delicacy, a culinary symphony of fresh seafood and savory broth, is a time-honored tradition that brings families and friends together for a memorable dining experience.
- Cover the pot and steam the seafood for 10-15 minutes, or until the clams and mussels have opened and the potatoes are tender.
- Whether you’re hosting a summer party or simply craving a taste of the coast, this recipe will transport you to the shores of New England and create memories that will last a lifetime.
Indulge in the flavors of the sea with our authentic New England clam boil with lobster recipe. This coastal delicacy, a culinary symphony of fresh seafood and savory broth, is a time-honored tradition that brings families and friends together for a memorable dining experience.
Gathering the Bounty of the Ocean
Ingredients:
- 12 littleneck clams
- 12 mussels
- 12 oysters
- 2 lobsters (1 1/2 to 2 pounds each)
- 6 ears of corn, shucked
- 12 small red potatoes
- 1 pound kielbasa or andouille sausage, sliced
- 1 medium onion, sliced
- 1 cup dry white wine (optional)
- 1/2 cup chopped fresh parsley
- 1/4 cup butter, melted
- Lemon wedges, for serving
Equipment:
- Large stockpot or Dutch oven
- Steamer basket
- Tongs
- Lobster crackers
- Bibs
Preparing the Seafood
1. Clean the shellfish: Scrub the clams, mussels, and oysters thoroughly under cold running water. Remove any barnacles or debris.
2. Prepare the lobsters: Bring a large pot of salted water to a boil. Carefully place the lobsters in the boiling water and cook for 8-10 minutes per pound, or until bright red and cooked through. Remove the lobsters from the pot and let cool slightly.
Building the Broth
1. Sauté the vegetables: In a large stockpot or Dutch oven, melt the butter over medium heat. Add the onion and sauté until softened.
2. Deglaze with wine (optional): If desired, add the white wine and let it simmer until reduced by half.
3. Add the water: Pour in enough water to cover the seafood by about 2 inches.
4. Season the broth: Add salt and pepper to taste.
Cooking the Clam Boil
1. Place the seafood in the steamer basket: Arrange the clams, mussels, oysters, corn, potatoes, kielbasa, and onion in the steamer basket.
2. Lower the basket into the broth: Carefully lower the steamer basket into the stockpot.
3. Steam the seafood: Cover the pot and steam the seafood for 10-15 minutes, or until the clams and mussels have opened and the potatoes are tender.
Serving the Feast
1. Remove the seafood: Using tongs, remove the seafood from the steamer basket and transfer it to a large serving platter.
2. Crack the lobsters: Use lobster crackers to crack the lobsters and remove the meat.
3. Garnish and serve: Sprinkle the seafood with fresh parsley and serve immediately with melted butter and lemon wedges.
Tips for Success
- For a more flavorful broth, use a combination of clam juice and water.
- If you don’t have a steamer basket, you can use a colander lined with cheesecloth.
- Don’t overcook the seafood. Clams and mussels should open within 10-15 minutes of steaming.
- Serve the clam boil immediately for the best flavor and texture.
The Joy of a Coastal Tradition
A New England clam boil with lobster recipe is more than just a meal; it’s a celebration of the bounty of the sea and the joy of gathering with loved ones. Whether you’re hosting a summer party or simply craving a taste of the coast, this recipe will transport you to the shores of New England and create memories that will last a lifetime.
Frequently Discussed Topics
Q: Can I use frozen seafood for a clam boil?
A: Yes, you can use frozen seafood, but it’s important to thaw it completely before cooking.
Q: How long can I keep leftover clam boil?
A: Leftover clam boil should be stored in an airtight container in the refrigerator for up to 3 days.
Q: Can I make a clam boil without lobster?
A: Yes, you can make a clam boil without lobster. Simply omit the lobsters from the recipe and add more clams or mussels to compensate.
