("Barbecue Shoes" by Blue House)
♫ Gonna smoke me a fatty brisket
♫ I got my barbecue shoes on
♫ Gonna smoke me a fatty brisket
♫ I got got my barbecue shoes on
- [Host] Welcome to BBQPitBoys.com.
Today, we're cooking up some drunken clams and shrimp
and it's real easy to do.
Alright, here I've got some little neck clams.
Alright, and just about four pounds
and look at these, man.
Ah, these are awesome clams.
Perfect size,
they're about 12 to a pound.
Man, if you're into clams,
gotta check out these little necks.
They're real good.
(sizzling)
alright, let's get this recipe going.
Here, I've added a little butter to the pan and some oil.
And what we're doing is sauteing just briefly.
A couple of stalks of green onion
and we've got about four or five cloves of garlic.
We just crushed them and threw them in the pan.
And we just want to heat 'em up just a little bit, alright?
(metal clanking)
Simple enough.
Now, if you've never had drunken clams and shrimp before,
you definitely gotta check this out.
This is real good eatin' at the pit, alright?
Especially on a hot summer day.
(growling laughs)
You gotta have some clams, man.
Alright, now to this recipe,
(sizzling) we're adding about two cups
of white wine.
Alright?
Oh man.
Look at that.
This smells good already, alright?
Yeah.
And now we're gonna add about the juice of three lemons.
Now, if you don't have any fresh lemons,
ah you can use about a quarter cup of lemon juice.
Alright?
Now, give a good squeeze.
Whoa.
It's gonna make it taste real good.
The lemon is in.
Now, we're gonna ah,
we're gonna simmer this broth.
Alright?
Now, to this recipe we're also gonna add
about a teaspoon of red pepper flakes.
It's gonna balance out that sweet butter and that lemon.
Mmmm.
Add a little heat.
And I'm gonna add the rest of the butter,
it's about a quarter pound in total going into this.
And we're using unsalted butter
so that's why I'm adding a little bit of salt to this.
And we're gonna add a few turns of fresh ground
black pepper corn.
(grinding)
Yeah, we'll let this simmer.
Now, that was a bad clam.
You wanna look for those.
That's for the raccoons.
Now, we're gonna take this four bag of little neck clams
and we're gonna just throw right in that broth.
Oh yeah.
(knife clanking)
Now, one more thing.
Here I've got some 16/20 shrimp.
They're called the easy peel.
They've been gutted.
Their shell are still on
and we're just gonna lay it right on top of those clams.
And this is not gonna take long.
We're gonna cook it
till the shells open on those clams
and that shrimp will be done at the same time.
(grill rattling)
Alright, let's take a quick look.
Just a few minutes has gone by
and you can see the clams are starting to open up.
Not quite all the way on some of them.
So, we're gonna let this go for another minute or two.
(rock music)
And while we're waiting,
(chuckles)
nothing left to do now
but cut up some lemon wedges.
And through the miracle of time, whew,
these drunken clams and shrimp are done.
Take a look at that.
You smell that?
It smells good.
Say it's time to eat.
(rock music)
Now, this recipe will feed about four, alright?
Well, maybe just two.
Depend how hungry you are.
That's about one serving right there.
And now, whoa,
this is a sweet spot.
You ladle in some of that drunk clam and shrimp broth.
You pour it all over the top
just like that.
(guttural laughing)
Throw in a couple lemon wedges.
In fact, take a look at this shrimp right here.
Yeah.
Cooked perfectly.
I'm gonna pull this shell off right there.
Man.
Look at that little neck.
Oh Lord have mercy.
In fact, I'm gonna eat some of this right in front of you.
Oh,
man.
Oh yeah.
So the next time you're looking
for a recipe for your barbecue,
we checked out BBQPitBoys.com.
(fire crackling) (hawk cawing)