| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Emlive02 |
4 |
servings |
INGREDIENTS
| 1 |
|
Bottle Liquid crab boil -; (small bot.) |
| 4 |
|
Yellow onions – (abt 1 lb); quartered |
| 3 |
|
Garlic heads; halved |
| 1 |
|
Bouquet garni |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 4 |
|
Fresh sweet corn ears; cut into thirds |
| 1 1/2 |
lb |
New red potatoes |
| 1/2 |
lb |
Hot dogs |
| 1 |
lb |
Andouille or smoked sausage; cut 2" links |
| 4 |
lb |
Steamer clams; scrubbed |
| 1 |
c |
Melted butter |
| 1 |
|
Crusty loaf of bread |
INSTRUCTIONS
Fill a large 3 to 4 gallon stock pot fitted with a strainer insert,
with enough water to fill the pot two-thirds full. Add crab boil to
taste, onions, garlic, and bouquet garni. Season the water with salt
and pepper. 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, and cook for about 5 minutes, or until
the shells open. Discard any clams that do not open. Remove the
strainer insert from the pan and drain the boil. Serve the clam boil
on paper bags or newspapers. Serve the boil with melted butter and
crusty bread. This recipe yields 4 to 6 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EM-1A60 broadcast 07-03-1998) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
07-27-1998
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
A Message from our Provider:
“When I grow up, I want to be like Jesus.”