Low Country Boil
Throw a Low Country Boil for your next outside feast! Crabs, clams, mussels, corn, sausage & potatoes served right on the table!
Servings: 10
Equipment
- 1 stockpot for making stock
- 1 EXTRA large stockpot, 24-quart (22-liters)
Ingredients
For the Stock
- 1/4 cup olive oil
- 2 carrots, roughly chopped small
- 6 celery ribs, roughly chopped small
- 1 ½ heads of garlic approximately 26 cloves
- 1 large onion, quartered
- Fine sea salt & pepper
- 1 small bunch of fresh thyme
- 2 tbsp fennel seeds
- 28 oz can of San Marzano tomatoes, whole peeled, with juices
- 4 qt chicken stock or low sodium broth
- 24 oz. red ale from two 12 oz. bottles, substitute with lager or pilsner
- 5 lb. whole snapper fish – filleted and skinned, fillets cut into thirds and set aside, and head and bones set aside to use in stock
- 2 tbsp Old Bay seasoning
- 8 cups fresh water
For the Seafood Boil
- 1 tbsp extra virgin olive oil
- 1 lb sweet sausage, sliced into 1/4 in (0.64 cm) pieces
- 1 ¾ lbs small new potatoes, whole
- 3 ½ lbs little neck clams, cleaned about 40
- 4 ears of corn, shucked and cut into thirds
- 8 whole crabs
- Bushel of mussels, beards removed
- Parsley for garnish
- Lemon wedges, for serving
Instructions
For the Stock
- First make the stock. In a large stockpot, (not the 24-quart extra large one, keep that aside for now), add the oil over medium heat. When the oil is hot and silky, add the carrots, celery, garlic and onion and season with salt and pepper. Cook, stirring occasionally until tender, about 20-25 minutes.
- Add the thyme and fennel seeds and cook to release their flavor, about 2 minutes.
- Add the tomatoes along with their juices and break them up, I use a square-head potato masher to break them up more efficiently. Cook, stirring occasionally to let all the flavors come together, about 10 minutes.
- Add the chicken stock, beer, fish head and bones, Old Bay seasoning, and 8 cups of water. Allow everything to come to a full boil. Reduce heat to low and let the pot simmer for about 30-40 minutes.
For the Seafood Boil
- Allow the stock to finish cooking. Then, in the larger 24-quart stockpot and add 1 tablespoon of olive oil. Add the sausage, browning the pieces on both sides, cook until almost done, but not fully, 8 minutes or so.
- Strain the finished stock into the larger stockpot with the sausage. Bring to a gentle boil.
- Add the potatoes. Cook only until they are slightly tender, but not mushy, about 15 minutes as they'll continue to cook.
- Add the clams. Cover and cook 2 minutes. They'll continue to cook as we proceed.
- Add the corn. Season the snapper fillets with salt and pepper on both sides and add to the pot. Cover and cook 2 minutes.
- Add the crabs, cover and cook 3 minutes.
- Finally add the mussels, cover and cook. Cook until all the seafood is cooked through. Being sure to discard any clams and mussels that didn’t open.
- Using a slotted spoon transfer the contents to platters for serving or if planning to display on the table bring the hot pot to a newspaper-lined table and using a slotted spoon transfer the contents to the center of the table. For a showstopper drain and reserve the stock. Then, tip the pot on its side to wow your guests with what comes tumbling out. Spread the contents out nicely along the center of a newspaper or butcher paper lined table.
- Garnish with parsley and serve with lemon wedges. and dipping sauces of choice (SEE NOTES)
Notes
Reserve the stock. Bonus recipe included.
For dipping sauce ideas:
Tartar Sauce;
Melt butter with minced garlic, strain into little serving bowls; and/or
Mayonnaise mixed with a squeeze of lemon and Old Bay Seasoning, seasoned to your liking.