Emeril's Memory Stovetop Clam Boil Recipe

Name: Emeril's Memory Stovetop Clam Boil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 quarts water; 3 cups clam juice; 2 to 3 tablespoons liquid concentrated crab and shrimp boil (recommended: Zatarain's); 4 medium yellow onions, quartered; 4 stalks celery, cut into thirds; 3 heads garlic, halved; 1 lemon, halved; 2 tablespoons kosher salt; 1/2 teaspoon freshly ground black pepper; 4 ears fresh sweet corn, husked, cleaned, and cut into thirds; 1 1/2 pounds new potatoes; 2 pounds andouille or other smoked sausage, cut into 2-inch lengths; 4 pounds steamer clams; 8 ounces (2 sticks) unsalted butter, melted; 1 loaf crusty French bread

Servings: persons

5 quarts water
3 cups clam juice
2 to 3 tablespoons liquid concentrated crab and shrimp boil (recommended: Zatarain's)
4 medium yellow onions, quartered
4 stalks celery, cut into thirds
3 heads garlic, halved
1 lemon, halved
2 tablespoons kosher salt
1/2 teaspoon freshly ground black pepper
4 ears fresh sweet corn, husked, cleaned, and cut into thirds
1 1/2 pounds new potatoes
2 pounds andouille or other smoked sausage, cut into 2-inch lengths
4 pounds steamer clams
8 ounces (2 sticks) unsalted butter, melted
1 loaf crusty French bread

1
Combine the water and clam juice in a 4-gallon stockpot fitted with a strainer insert.
2
(This may also be done in a 3 quart stockpot without a strainer insert simply remove clams, potatoes, corn, etc., using a large strainer or strain in a large colander placed in the sink.)
3
Add the crab boil, onions, celery, garlic, lemon, salt and black pepper.
4
Add the sweet corn and potatoes.
5
Bring to a boil, reduce the heat to a simmer, and add the sausage.
6
Cook, covered, until the potatoes are almost fork-tender, about 10 minutes.
7
While the boil is heating, clean the clams by scrubbing thoroughly and rinsing under cold running water.
8
Fill the sink with cold water and swish clams back and forth to dislodge any sand and grit that may be caught in the necks.
9
Rinse and repeat several times.
10
When the potatoes are almost fork-tender, add the clams, increase the heat to high, cover, and cook until the shells pop open, 6 to 8 minutes.
11
Discard any clams that do not open.
12
Remove the strainer insert from the pot and drain the boil.
13
Serve the clam boil on paper bags or newspapers.
14
Pass the melted butter and bread.

1614

kcal

Calories

Fat

257

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 5 quarts water, 3 cups clam juice, 2 to 3 tablespoons liquid concentrated crab and shrimp boil (recommended: Zatarain's), 4 medium yellow onions, quartered, and more.

Yes, Emeril's Memory Stovetop Clam Boil falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Emeril's Memory Stovetop Clam Boil

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