If you are into tailgating then this Shrimp Boil Recipe with Sausage and Clams is the perfect dish to serve. When I make food when tailgating I always make WAY too much, but with a recipe like this I don’t have to worry about making too much because there’s a ton of it and I don’t have much of a choice. However, I will say that this is the perfect food to sort of nibble on all day long. Whether you are starting in the morning or in the afternoon this Shrimp Boil Recipe with Sausage and Clams is loaded with delicious zesty flavors that are sure to satisfy.
If you do make this Shrimp Boil Recipe with Sausage and Clams, it’s best to do so in September while you can still get some fresh corn in season. DON’T YOU DARE try to do this in November with fresh corn, because quite frankly it doesn’t exist. If you are cooking this on location at a game just be sure to bring a big burner and a huge pot, and somewhere to drain it because this is a biggin! This fall get to cooking and impress your guests with my Shrimp Boil Recipe with Sausage and Clams!!
Shrimp Boil Recipe with Sausage and Clams
- 1 cup of clam juice
- 1 quart of chicken stock
- 1 quart of water
- 1/3 cup of Kosher salt
- 10 sprigs of fresh thyme
- 2 cloves of fresh garlic
- 2 bay leaves
- the juice of and body of 2 lemons
- 1/2 cup of clam/crawfish/crab seasoning Old Bay works great
- 8 small red potatoes
- 8 small yukon potatoes
- 3 ears of corn cut into 2" thick slices
- 1 sliced sweet onion
- 6 links of sweet Italian sausage cut into 2" thick slices
- 15 to 20 clams
- 2 pounds of shell on shrimp
- chopped parsley for garnish
In a large pot, boil together clam juice, chicken stock, water, salt, thyme, garlic, bay leaves, lemon juice and lemons and clam boil seasoning. Once boiling add in potatoes and cook for 10 minutes. Next add in corn, onion and sausage and cook for another 10 minutes. Next add in the clams and cook for 5 to 7 minutes. Finish off with the shrimp and cook for a further 5 to 7 minutes and turn the heat off.
To Serve: Strain the liquid and serve on a large plate lined with newspaper. Garnish with chopped parsley.