Celebrate Independence Day with a flavorful and easy-to-make small-batch clam and shrimp boil. Your family and/or friends will love this iconic American-Northeast meal. Make sure you tell them to bring plenty of napkins!
- 24 littleneck clams, rinsed
- 1/2 cup cornmeal
- 3 quarts water
- 4 garlic cloves, peeled
- 1/2 lemon, quartered
- 1/4 cup Old Bay, seasoning
- 1 pound petite red potatoes, (about 10)
- 1 onion, quartered
- 12 ounces kielbasa, cut into 2-inch pieces
- 2 ears of corn, cut into thirds
- 30 large shrimp, rinsed
- 1 loaf French bread
- In a large bowl, add littleneck clams, cornmeal and enough water to cover them by 2 inches. Mix well and let them sit for 30 minutes. This process will help remove the sand and grit from the clams. Rinse clams and set aside in fresh water until ready to add to the pot.
- In an Anolon Advanced Stockpot, add 3 quarts of water. Add the peeled garlic cloves and squeeze the juice of the lemon into the pot. Place the actual lemons in the pot as well. Stir in the Old Bay seasoning. Bring the pot of seasoning to a boil.
- Add the petite red potatoes, onion, and kielbasa. Cook on medium-high with lid on for 15 minutes. Then add in the corn and cook for an additional 5 minutes.
- Rinse and drain the clams and add them into the pot; boil for 5 minutes. Then add in the shrimp and cook for an additional 5 minutes. Drain water from the pot, and pour the contents of the pot on a newspaper lined table. Serve with crusty bread and enjoy.