New England Portuguese Clam Boil Recipes

Steps:

• 1. Wash clams in warm water, and soak in cold water and salt while you start cooking. (no more than 10 minutes)
• 2. In a Large pot, bring beer and 1 - 2 quarts of water to a boil. Add spices such as salt, crushed pepper, and garlic.
• 3. Add your potatoes and onions. Just before they are finished cooking, add your chourico or linguica and sausages.
• 4. When your linguica and sausages are almost done cooking, add your hot dogs since they are precooked.
• 5. Cook your hot dogs for 2 minutes and add your fresh steamers (clams). As soon as your clams open, they are done.
• 6. You can melt some butter for dipping and reserve broth to keep your clams warm as you eat.

Steps:

• De-beard and de-sand the mussels and clams. You may also be able to buy them already cleaned. Cut the chorizo into 6 large pieces (approximately 4 inch lengths).
• In a large pot add the potatoes first, then the onion and chorizo.
• Add the 2 bottles of beer and then enough water to cover the chorizo. Add a generous bit of salt and pepper and then a pinch of pepper flakes if you want some extra heat. Cover and bring the pot to a boil. Cook for about 20 minutes until the potatoes are almost tender.
• Add the clams and muscles and continue to boil for another 10 to 15 minutes or until the clams and muscles have popped open.
• Serve with a small bowl of melted butter and lemon juice and another small bowl of the broth for dipping. Eat by pulling the seafood out of the shell, then dip into the broth to rinse any extra sand and then into the butter. Yum!

Steps:

• In a large pot combine the meat, the spice bag and enough cold water to cover. Bring to a boil, reduce heat and simmer 2 hours. Add vegetables and salt and return to a simmer. Continue to simmer until fork-tender, 30 minutes to 1 hour longer.
• For the Horseradish Cream: In a small bowl combine sour cream and horseradish; season, to taste, with salt, pepper and hot sauce.
• To finish, remove corned beef to a carving board and slice against the grain. Transfer to a large, warmed, deep platter. Drain broth and reserve for soup, if desired. Arrange vegetables around meat and serve. Pass the horseradish cream for guests to help themselves.

Steps:

• 1. In a large pot add water, wine, bay leaf, old bay seasoning, thyme, and potatoes cook for 20 min on high
• 2. Add sweet corn cook for 5 min
• 3. Add in lobsters FIRST, then add all other fish and shell fish and cook for 5 - 10 min untill clams and mussells have opened up
• 4. Remove fish, shellfish and veggies serve in large bowl. Reserve broth in pot to dip and rinse clams...so like to drink this broth as well. Also serve with melted butter to dip lobster and other shell fish in.