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

Directions:

1. 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.
2. Meanwhile, lightly coat a large, deep disposable aluminum tray (9×13) with cooking spray.
3. Arrange shrimp, clams and sausage in the bottom of the tray.
4. Add the potatoes and the corn.
5. Spread the leeks and garlic and arrange lemon slices evenly over the top.
6. Drizzle clam juice and wine over everything.
7. Sprinkle with Old Bay and fresh dill.
8. Lastly, nestle pats of butter throughout.
9. Cover tightly with foil.
10. Bake in a 400 degree oven for 45 – 60 minutes or until clams open.
11. 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!