I'm not from New England but I do like a New England clam boil. You can call it a seafood
boil I'm not really sure what you'd like to call it the point is I want to show you sort of my take
on cooking some seafood in a delicious spicy winey broth because it is a party it's a feast and when
you look at it it's abundant we've got beautiful little neck clams, wild of course, purged for a
good four hours at least. We'll talk about this in a bit I'm using shrimp these are shell-on but
deveined. I've got a couple of lobster tails which we'll talk about in just a bit and then
I've got some corn, baby red potatoes, garlic, butter, some parsley, you're gonna need Old Bay,
some wine and then appetite and a an appetite for life because this is just phenomenal so let's get
started you want to make sure that your Seafood is ready you can add to this you can add some
mussels to this if you wanted to I don't add mussels this but you could and you can also
do no lobster tails that's totally up to you I'm going to split these two so they go a lot further
which I will show you but for now what I want to work on is in here I want to add this butter and I
want to get this melting. Where's my little torch? Oh my thing is uh backwards where's my, I did this
that's okay there we go a little bit a little bit hot. I took a whole head of
garlic just cut that in half okay I'm gonna take these cloves add it right in there.
Oh that smells good! Butter and garlic, I mean it's not you can't start anything with that and
not be good uh let's talk clams for just a second because it is so important, vital really, that
you purge your clams properly and what I mean by that is when you get clams they are, every time,
filled with lots of grit, lots of sand and if you take them from the store throw them in here you're
going to end up with very Sandy broth a very Sandy spaghetti whatever you're putting them in.
What I mean by purging is you take your clams you put them in a bowl filled with cold water and a
sprinkle of salt, you put your clams in there the salt allows the clams it helps the clams open up
and really spit out all of their grit and then you leave it in the fridge and then you change
the water every few hours I did this this morning so I did this about seven hours ago and I changed
the water and salt twice so this is a third batch and look how clean the water is it's beautiful
um worth doing don't don't skip that worth doing. Okay in here I'm gonna add some wine.
Some dry white wine you can also do beer if you wanted to and I'm gonna do some water bring that
to a boil while that happens I'm going to just take my corn and I'm just gonna cut it like so.
So that you've got nice little coins and then I'm going to chat with you about what you do with a
lobster if you want to use Lobster. Now there are so many variations of this some people like to use
a sausage, I don't if I was going to do a sausage I would do more of it like um Louisiana style
boil but I'm not doing that, I'm just going to use fresh seafood.
Oh no, I lost a piece of corn! That's okay, and then I've got baby potatoes you're gonna take
your parsley, add that right in there, Old Bay, you need Old Bay for this you need Old Bay, as
much or as little as you want I like a good couple tablespoons because I like it pretty pungent and
I'm just going to bring this to a boil. I'm gonna crank this up a tiny bit there you go.
It already smells good, now I'm gonna go ahead and add my potatoes and my corn some
people don't add their corn at this stage I do not like my corn barely done I like my corn
cooked, okay I don't like it I'm actually here's a weird thing I love raw corn that makes no sense I
love rock corn, I do but when I'm cooking corn I don't want it cooked so I'm gonna put the lid on
um leave that bee for like 10-15 minutes I want those potatoes to be about halfway cooked and then
at that point we'll do something else but now I want to talk to you about how to handle your
fish that is a lobster tail and let me just tell you this okay,
if you have people over and you serve them a lobster tail I hope they're thankful, okay I
hope they feel special you could do the claws as well which are really really lovely I didn't today
but it's really lovely and here's what you do you're gonna take this these are actually
my poultry shears and you're gonna take this the scissor let's call it and you're
going to very carefully cut through like so then you're going to turn it around.
Like that, it's actually not that difficult
and then you're going to take a sharp knife I'm just using my cleaver.
And there you have it.
It makes it go a lot further too and I'm going to go ahead and do this one
that way they're done and ready.
Take your lobster tails after that 15 minutes just throw them on there like so.
Beautiful cook those you're gonna let those go I mean the lobster tails on top of that for an
additional five minutes I'll say. Five minutes are up they're not fully cooked through but
they will be this is the part where you take your clams make sure you don't take from -
you hear giggles, I hope you do you got baby girl having quite the laugh - if
you could smell this right now you'd understand the excitement it just smells insane.
And then your shrimp get the shrimp that are shell - that are deveined but the shell is
still on because that's the good stuff right there that is good good stuff I'm gonna crank this up.
I'm gonna crank it up and this is only gonna take like
maybe six seven minutes it doesn't take very long for the shrimp and the clams to cook and
then all I'm going to do is chop up some fresh parsley and then we're pretty much
done I've got some lemon wedges ready to go I've got some bread to dip and life's good.
Is that spectacular or is that spectacular I broke this one that, I broke it myself that's okay
that looks beautiful oh I broke a potato turn this off try and do this nope opposite way
now the hard part, the decanting part, okay I could probably just - hold on well it scares me
it scares me but let's see.
Yeah, I'm talking about, what I'm talking about you know what? If you ain't living your best life
this summer let me teach you how okay? I'm going to discard that I'm gonna discard that move that
around look at this beautifulness look at this okay look at this you bring it to the table.
Let's go to the table.
Potatoes are tender, juices are flowing, the parsley is parsley-ing okay it's doing
all the things, take your lemon wedges you need them okay you just need them, it ain't a party
until now and then the best part and tell you what the best part is, best part is this okay
right there especially the heel of the bread my favorite part take this.
In here in there like that.
Goodbye! Goodbye!
That is..
Spectacular.
That's a good clam Diane! That is delicious I mean honestly that is how I want to spend my summer
that is exactly how I want to spend my summer um and I want you to spend it the same way
I'll have this written for you on Laurainthekitchen.com you really just
gotta make it it's easy it's delicious it's a party it's summer what a time to be alive hope
you guys have enjoyed spending time with me and I will see you in the next one see you later!