Pacific Northwest Boil

Total Time: 1 hr 15 mins Preparation Time: 1 hr Cook Time: 15 mins

Ingredients

• Servings: 6
• 1 lb smoked sausage, cut into 1-inch slices (andouille, kielbasa, etc *read intro^)
• 12 small red potatoes (about 3 lbs.)
• 1 large yellow onion, peeled and quartered
• 2 lemons, quartered
• 4 garlic cloves, crushed
• 3 bay leaves
• yellow mustard seeds, coriander seed, whole peppercorns, kosher salt
• 1 tablespoon spanish smoked paprika, to taste (he reduced the smoked paprika to 1 tablespoon from the original 2 tablespoons)
• 2 teaspoons celery seeds
• 1/2 teaspoon whole cloves
• tabasco sauce or 3 tablespoons favorite hot sauce, to taste
• 3 dried chilies (chili de arbol or 1/2 t red chili flakes and 1/2 t cayenne) (optional)
• 1 lb steamer clam
• 2 lbs large shrimp, in shell, heads removed
• 4 ears fresh corn on the cob, shucked and cut into thirds

Recipe

• 1 in a large pot, bring all ingredients except seafood and corn to a boil, cooking until potatoes are almost tender, 8-10 minutes. tip: the husband utilized a tea infuser for the loose spices.
• 2 add clams, cooking 2-3 minutes more.
• 3 add corn and prawns, cooking 1-2 more minute just until corn is tender, clams open up, and prawns are cooked through (do not overcook). husband: "i also checked the prawns and corn after a minute and ended up cooking them for about 3 minutes total. it really depends how the corn does.".
• 4 remove from heat and cover if it needs a few seconds more cook time before draining in a large colander and *saving* the liquid. serve immediately. great with crusty bread to sop up the broth!
• 5 to serve: place the broth in one serving bowl and the remaining ingredients in another. spoon the seafood/sausage mixture into individual soup bowls then ladle some broth into the bowl. have another large bowl handy on the table for the discarded shells.
• 6 idea: if you have any broth leftover, it worked quite well for cooking up a pot of rice the next day by replacing broth for water.