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Low Country Boil with Middleneck Clams

Low Country Boil with Middleneck Clams L

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
  • saltines


  • 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. 

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