How to Take It Easy With A Mid-Summer Clam Boil

Already tired of burgers and dogs? Why not switch things up a bit and have a clam boil this year! They’re relatively easy and oh-so delicious! 

Sometimes criticized for being the lazy way out of a clambake, which is dug in the sand at a beach and layered with seaweed to steam the food, a clam boil is, in my eyes anyway, a faster and easier (but no less yummy) option to put together.

This recipe is designed for about 10 people with no guarantee on leftovers once your guests see how tasty it is!

Most clam boil recipes use only clams. I use clams and littlenecks and some other friends replace the littlenecks with mussels, so it’s up to you. Maybe you want to add all three and have a seafood smorgasbord! You can tinker with the amounts, too. 

For example, if you love littlenecks (like me) and aren’t a huge fan of steamers (like me), feel free to cut back on them or use half the amount of clams and double up on littlenecks. 

There is no set ingredient list, be creative!

EASY CLAM BOIL RECIPE- SERVES 10 -12

EQUIPMENT:

You will need a very large lidded stockpot or a tall clam steamer pot (the 2-part kind with or without a spigot). If necessary, you can divide the clam boil between two pots. Just be sure to layer everything the equally between the two pots.

INGREDIENTS:

8 dozen littlenecks (96)                                  8 onions (7 golf ball size and 1 billiard ball size)

6 lbs. clams                                                  5 ears of corn (broken in half)

4 lbs. potatoes (Yukon gold)                        1 package frozen breakfast sausage (I use Jones brand)

2 packages hot dogs                                     2.5 lbs. chourico (I prefer the coil or large links, not the dogs)

3 full flavored lager beers (like Sam Adams)(optional)

PREP WORK:

Shuck corn and break in half, peel onions, and cut chourico into 2” chunks.

ASSEMBLY:

Layer the ingredients in the pan as follows: seafood on the bottom, followed by potatoes, golf ball size onions, corn, hot dogs, sausage, chourico and top with the larger onion. Over the top, pour the beer and one cup of water. If you choose to omit the beer, add 4 additional cups of water. 

COOKING:

Over medium-low heat, cook clam boil for about an hour or until the onion on top is soft when poked with a fork. 

That’s it! Easy and delicious, a clam boil is perfect for a gathering of friends or a change of pace for dinner any night of the week!