Little Neck Clam Boil with Baby Potatoes, Smoked Sausage and Sweet Corn

August 2, 2018


1) In a large pot on med heat, add 2 tbsp unsalted butter, 4 medium onions, diced, 4 stalks celery, cut into thirds, and 3 heads garlic, halved and saute for 5 minutes, then add 1 lemon, halved, salt, black pepper, 1 tsp paprika and 1 tsp cayenne pepper. Add 4 ears fresh sweet corn, husked, cleaned and cut into thirds, 1 ½ lb(s) baby potatoes, 5 quart water or fish stock, 3 cups clam juice. Bring to a boil, reduce the heat and add 2 lb(s) smoked sausages, cut into 2-inch lengths and simmer. Cook, covered, until the potatoes are almost fork-tender, about 10 minutes. 2) Add 4 doz little neck clams, washed, increase the heat to high, cover, and cook until the shells pop open, 6 to 8 minutes. Discard any clams that do not open. 3) Finish the clam boil with chopped parsley and serve in a large sharing bowl with the baguette and melted butter.

Share on Facebook
Share on Twitter
Please reload

Search By Tags
Please reload

Recent Posts

July 23, 2020

Please reload

Please reload


111 E. Water Street

Centreville, MD 21617


Tue - Sat: 11am - 6pm

Sun: 12pm- 4pm

Monday: Closed


Call ahead for faster service: 410-758-3933


© 2017 by Bay Shore Steam Pot. Created using