No weekend plan? A seafood boil is a party in a pot! And it is the absolute easiest way to serve a big crowd. You can even dump the boil onto a table lined with brown paper and let everyone simply dig in.
A good boil starts with the freshest seafood. I think you can put just about any kind of shellfish in your pot---- so go to the market and get what is the freshest but in the Lowcountry of South Carolina, a boil is traditionally made with shrimp and clams. Or crab. And here in that part of the South- Old Bay Seasoning is a must. You can usually find it at the grocery or ask the guy at the fish counter. You can cook your boil on the stove, on the grill or over a fire.
ONE POT LOWCOUNTRY SEAFOOD BOIL
INGREDIENTS
5 pounds whole fresh shrimp (in the shell)
3 dozen small clams in shell-optional (make sure the shells are closed when you purchase!)
3 pounds smoked sausage
3 pounds small red potatoes, skin on-- cut them in half if they are large
3 large white onions, cut in quarters
5 pounds of fresh corn-on-the-cob cut into 4 inch pieces
1/2 stick butter
2 lemons, sliced
6 cloves garlic, finely minced
Old Bay seasoning to taste (add a little at a time)
1 bottle of your favorite beer (optional)
Salt & Pepper to taste
DIRECTIONS:
Put the potatoes and onion along with all of the seasonings (garlic, butter, lemon, too) in a huge stockpot with enough water to cover and add the beer. Put the lid on and simmer until almost done. Add corn and sausage and simmer until the corn is almost done. Add the shrimp and clams. Cook until the clams just open and the shrimp turns pink. Don't keep cooking once your seafood is done--- it will get tough. I will often drain and transfer the boil to a large cooler to keep it hot for serving if I have a huge crowd.
