Seafood Boil

May 30, 2023

By Victoria Ford | on August 30, 2023

GET STEAMED: Corn, clams, lobster, shrimp and sausage tangle with potatoes, lemons, onions and garlic in this seasonal classic. (Supplied Photo)

Oh, summertime, please don’t leave! The very best of living in Southern Ocean County is at its peak, and I intend to savor every last steamy, sandy, delicious moment.

Every year we try to cram as much fun as possible into three months, but I would venture to ask, “Is there such a thing as too much fun?” Living in the southern parts of New Jersey, we all feel like we would like to make the most of 80-degree days and be confident in a summer well spent. As we make plans for our Labor Day celebrations, along with barbecues, parades and fireworks, let us also remember the contributions and achievements of the American worker and pay tribute to all those who built this country into the strong and prosperous nation that we all freely enjoy.

There is a recipe in here somewhere, I promise.

The seafood boil has its roots on the coastline of Texas, and New Jersey’s coastline boasts all the same resources. So, let’s make it “Jersey-style.” You can prepare it with any or all combinations of fresh shrimp, lobster, clams, crab, potatoes, smoked sausage and corn, all in a flavorful broth. The best part, besides the flavor, is it’s a one-pot meal.

For this recipe I suggest making individual servings in foil pans. They make serving and cleaning up much easier, which I am always a fan of. All these ingredients have different cooking times. The seafood cooks relatively quickly, but the potatoes and corn require more time, so make sure you cut them in smaller pieces, as suggested. Let’s get started.

INGREDIENTS

(Serves 6)

2 pounds large shrimp, peeled and deveined

1 pound smoked sausage andouille or kielbasa, cut into 1-inch pieces

4 ears corn, quartered

18 middleneck clams

1 pound lobster meat

1 pound small red potatoes, halved

1 large onion, thinly sliced

3 lemons, cut into quarters

1 stick butter, melted

4 cloves fresh garlic, crushed

3 tablespoons Old Bay seasoning

1 teaspoon kosher salt

½ teaspoon freshly ground pepper

¼ cup roughly chopped parsley

INSTRUCTIONS

Add four quarts of water to a large stock pot and add the lemons, garlic, onions and Old Bay seasoning. Bring to a rolling boil.

Add cut potatoes and corn to the pot and cook 10 minutes.

Place a combination of the cleaned shrimp, clams, lobster and smoked sausage in the individual foil pans.

Using a slotted spoon, evenly distribute the corn and potatoes on top of the seafood.

Carefully pour some of the broth into the foil pans almost covering the ingredients. Do not overfill.

Pour melted butter evenly over the mixture and sprinkle each pan with parsley.

Cover each pan tightly with aluminum foil.

Place the aluminum pans on a baking sheet and place in a preheated 400-degree oven (or use your grill). Cook for 15 minutes.

Serve immediately, being very careful while removing the foil.

Garnish with extra lemons and parsley.

I like to serve this dish with some freshly baked cornbread, but having some crusty French bread on hand for dipping would be perfection!

I hope you enjoy these last days of summer, soaking up sunshine and salty sea air in the best of company. Remember, summer is not officially over until the autumnal equinox on Sept. 23. Savor it!

“It’s a smile, it’s a kiss, it’s a sip of wine, it’s SUMMERTIME.” — Kenny Chesney

Love from my kitchen to yours,

Rose

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