Low Country Boil Clam

A low country boil, also known as a Frogmore stew or a Beaufort stew, is a traditional one-pot meal that originated in the coastal regions of South Carolina and Georgia in the United States. While the ingredients can vary, a low country boil typically includes a combination of sausage, shrimp, potatoes, and corn on the cob, all cooked together in a large pot of seasoned water.

Clams are not a traditional ingredient in a low country boil, but they can certainly be added to the pot for extra flavor and nutrition. To include clams in a low country boil, you would simply add them to the pot during the last few minutes of cooking, until they are cooked through and the shells have opened.

Here is a basic recipe for a low country boil with clams:

Ingredients:

1 lb. smoked sausage, sliced into 1-inch pieces

2 lbs. small red potatoes, halved

4 ears of corn, shucked and cut into thirds

2 lbs. large shrimp, peeled and deveined

2 lbs. clams, scrubbed clean

1 gallon of water

1/2 cup Old Bay seasoning

1/4 cup salt

1/4 cup black pepper

1/4 cup paprika

2 lemons, halved

1/2 cup unsalted butter, melted

1/2 cup chopped fresh parsley

Instructions:

1. In a large stockpot, combine the water, Old Bay seasoning, salt, pepper, and paprika. Bring the mixture to a rolling boil over high heat.

2. Add the sausage and potatoes to the pot and cook for about 10 minutes, or until the potatoes are just tender.

3. Add the corn and continue cooking for another 5 minutes.

4. Add the shrimp, clams, and lemons, and cook for an additional 3-5 minutes, or until the shrimp are pink and the clams have opened.

5. Remove the pot from the heat and drain off the liquid.

6. Serve the low country boil hot, with melted butter, parsley, and additional Old Bay seasoning, if desired.

I hope this helps! Let me know if you have any other questions.

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