In the Kitchen: New England Clam Boil

new-england-boil-1

Go Providence has brought us Executive Chef Daniel Van Etten from Hope & Main and American Culinary Federation RI to make New England Clam Boil.

Ingredients:

  • 2 gallons court bouillon (see recipe below) More or less to cover the shellfish in your pan
  • 4 -1 pound lobsters
  • 8 cherrystone clams
  • 2# steamer clams
  • 2# mussels
  • 1# chorizo
  • 4 each Corn on the cob
  • 8 small red potatoes
  • ½ pound butter
  • 4 onion bags or cheesecloth bags (bags are not necessary but it makes cooking for a crowd easier)

For Court Bouillon:

  • 1 gallon water
  • 2 cups white wine
  • 4 lemons, juiced
  • ½ pound onion, chopped
  • 2 celery rib, chopped
  • 6 garlic clove, chopped finely
  • 1 tablespoon black peppercorns
  • ¼ bunch fresh Parsley
  • 2 oz. fresh thyme
  • 4 bay leaf
  • 2-3 dry chili peppers

Instructions:

For Court Bouillon: Combine all ingredients in a large pot and bring to a boil over high heat. Reduce the heat and simmer for 10 minutes.

  1. Place court bouillon in a large and bring to a simmer.
  2. Melt butter in a small sauce pan.
  3. Shuck corn and remove silk.
  4. Wash potatoes.
  5. Wash all shellfish in cold water, remove any beards from the mussels.

In each bag place:

  • 1 pound lobsters
  • 2 cherrystone clams
  • 1/2# steamer clams
  • 1/2# mussels
  • 4 oz chorizo
  • 1 each Corn on the cob
  • 2 small red potatoes

Place bags in simmering court bouillon and cover return to a simmer and cook for 20 minutes or until the potatoes are tender remove from water and serve with melted butter.

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