Prawn boil with clams and lemon

  • Preparation Time10 mins
  • Cooking Time55 mins
  • Serves6
  • DifficultyEasy
2 lemons, halved, plus more for serving
3 bay leaves
2 tsp salt
75ml crab boil seasoning
1/2 bunch thyme, tied together
1 medium onion, quartered
2 serrano chillies, split in 1/2 lengthwise
1 head garlic, halved
1/2 kg red new potatoes, medium to large, cut in 1/2
3 ears sweet corn, halved
3 pieces smoked sausage, such as andouille or kielbasa, cut into 2-cm pieces
12 littleneck clams, scrubbed
900g jumbo prawns with heads and tails
1) Fill a huge stockpot, preferably fitted with a basket insert, with about 2 liters of water. Keep in mind that when you add the solid ingredients the water level will rise, so don't fill the pot up more than halfway. Squeeze the lemons into the water, tossing in the halves too. Add the bay leaves, salt, seasoning, thyme, onions, chillies and garlic; bring the broth to a boil over medium-high heat and simmer for 10 minutes. You want a very aromatic broth with plenty of salt and spices. Taste it; don't be afraid to make it strong so some of the flavor can penetrate and get absorbed by the potatoes and other ingredients. Adjust seasoning with salt.

2) Add the potatoes to the pot to give them a head start; simmer for 20 minutes. Now add the corn and sausage; cook another 5 minutes, making sure everything stays covered with the liquid.

3) Add the clams and boil for 8 to 10 minutes until they open. Then toss in the shrimp and shut off the heat. Cover the pot and let the shrimp steep in the flavor for 15 minutes.

4) Drain and spread the shrimp, sausage, clams, corn, potatoes, and onions out on a newspaper-covered table. Serve with lemons and plenty of napkins. Reserve the broth to make Prawn Cocktail Shots.

Other recipes with potato

Other recipes with lemon

Shows on discovery+ Discovery+

Stream on discovery+ Discovery+