Frogmore Stew, Seafood Boil, Low Country Boil... whatever you want to call it, it's the southeast coast's version of a New England clam bake. It's a communal experience both to cook and to consume.
- large pot for steaming
- Andouille sausage, sliced
- 6 onions, peeled & quartered
- beer & water
- Preferred Cajun seasoning (we like Zatarain's crab boil concentrate)
- Preferred seafood seasoning (we like Old Bay)
- 5lb baby red potatoes
- 6 ears of sweet corn, shucked & broken in half
- 6 lemons, halved
- 500 Middleneck Clams
- 1 dozen hard blue crabs, steamed
- 5 lbs shrimp
- butter, melted
- hot sauce
- This recipe easily feeds 10 adults, but can be scaled up or down. Note: no one likes overcooked crabs, so we recommend seasoning and steaming those before making the rest of the recipe.
- Sauté sausage and onions.
- Pour in enough water and beer (heavier on the beer) to submerge potatoes and corn; let it come to a boil and add the Cajun seasoning and generously apply seafood seasoning.
- Put in potatoes, corn, and half of the lemons; cook for 15 minutes or until the potatoes are almost cooked.
- Put your clams in along with the rest of the lemons. Cover and steam until clams are just open.
- Layer in your steamed crabs and even more seafood seasoning.
- Lastly, turn off the heat and put in your shrimp. Cover the pot and let steam until shrimp are just pink.
- Strain the liquid out of the pot and dump everything over a table you've covered with newspaper/kraft paper/cut up paper grocery bags/etc.
- Serve with melted butter, hot sauce, and saltine crackers.