New Wave Clam Boil

Recipe Ingredients

		Water
		Crab boil - to taste
4		Yellow onions - (abt 1 lb) - quartered
3		Garlic heads - halved
1		Bouquet garni
		Salt - to taste
4		Sweet corn ears - cut into thirds
20		New potatoes - (abt 1 1/2 lbs)
1/2 lb	227g / 8oz	Hot dogs
1/2 lb	227g / 8oz	Breakfast sausage links
4 lbs	1816g / 64oz	Steamer clams
1 cup	198g / 7oz	Melted butter
		Bayou Blast - see * Note
2 tablespoons	30ml	Chopped green onions
1		Cooler of Abita or Dixie beer

Recipe Instructions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

Fill a large 3 to 4 gallon stock pot with insert, with enough water to fill the pot two-thirds full. Add the crab boil, onions, garlic, and bouquet. Season the water with salt. Add the sweet corn and potatoes. Bring the liquid up to a boil and reduce to a simmer. Add the hot dogs and sausage. Simmer for about 8 minutes, covered, or until the potatoes are almost fork tender. Add the clams, cover, cook the clams for about 5 minutes, or until the shells open. Discard any clams that do not open.

Drain the boil and place on a platter. Drizzle the platter with melted butter and garnish with Bayou Blast and green onions. Serve the boil with a cooler of Dixie or Abita Beer.

This recipe yields ?? servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2391 broadcast 07-02-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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