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Clam Boil


1 cup of clam juice
1 quart of chicken stock
1 quart of water
1/3 cup of Kosher salt
10 sprigs of fresh thyme
2 cloves of fresh garlic
2 bay leaves
The juice of and body of 2 lemons
1/2 cup of clam/crawfish/crab seasoning (Old Bay works great)
8 small red potatoes
8 small yukon potatoes
3 ears of corn cut into 2" thick slices
1 sliced sweet onion
6 links of sweet sausage cut into 2" thick slices
15 to 20 clams
2 pounds of shell on shrimp
Chopped parsley for garnish


In a large pot, boil together clam juice, chicken stock, water, salt, thyme, garlic, bay leaves, lemon juice and lemons and clam boil seasoning. Once boiling add in potatoes and cook for 10 minutes. Next add in corn, onion and sausage and cook for another 10 minutes. Next add in the clams and cook for 5 to 7 minutes. Finish off with the shrimp and cook for a further 5 to 7 minutes and turn the heat off.

To Serve

Strain the liquid and serve on a large plate lined with newspaper. Garnish with chopped parsley.


Download Recipe PDF  |  Recipe created by Chef Billy Parisi

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