Southern Shrimp Boil meets New England Clambake! It’s the best of both worlds combined in one simple dish featuring all the flavors of summer!! Get ready to dig in!!
Ingredients: Feeds 6 – 8
- 1 lb large shrimp, peeled and deveined, tails on
- 1 lb clams, soaked*
- 1 lb andouille sausage cut into 1 in chunks
- 1 1/2 – 2lbs small yukon gold or russet potatoes, quartered
- 4 ears corn, peeled and cut in half
- 1 leek, sliced
- 4 cloves of garlic, chopped
- 1 lemon, sliced
- 1/2 cup clam juice
- 1 cup white wine
- 1 – 2 tbsp Old Bay seasoning
- 1 – 2 tbsp fresh dill
- 8 tbsp (1 stick) butter divided into pats
- In a large microwave safe dish with a cover, par-cook the potatoes in an inch of water for 6 – 8 minutes until softened but not completely fork tender.
- Meanwhile, lightly coat a large, deep disposable aluminum tray (9×13) with cooking spray.
- Arrange shrimp, clams and sausage in the bottom of the tray.
- Add the potatoes and the corn.
- Spread the leeks and garlic and arrange lemon slices evenly over the top.
- Drizzle clam juice and wine over everything.
- Sprinkle with Old Bay and fresh dill.
- Lastly, nestle pats of butter throughout.
- Cover tightly with foil.
- Bake in a 400 degree oven for 45 – 60 minutes or until clams open.
- Toss gently before serving alongside a green salad and crusty bread for dipping!
*Submerge clams in cold water for 20 minutes, then rinse to remove any grit. Discard any open clams prior to cooking!