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How is where trusted research and expert knowledge come together. Ollie George Cigliano is a Private Chef, Food Educator, and Owner of Ollie George Cooks, based in Long Beach, California. With over 20 years of experience, she specializes in utilizing fresh, fun ingredients and mixing traditional and innovative cooking techniques. There are 10 references cited in this article, which can be found at the bottom of the page. This article has been viewed 20,386 times.
If you have access to great seafood, a seafood boil is a must! Use whatever fresh seafood you have like clams, mussels, shrimp, lobsters, or crabs, and cook them all together in the same pot or roasting dish. The great flavor comes not only from the seafood, but from butter, garlic, and lots of spices. Make a seafood boil and you’ll be rewarded with a succulent meal that serves a crowd. Use a stockpot that’s large enough to hold all of the water along with all of the seafood that you’ll be adding.
If your stockpot has a basket insert, use it! This makes it a lot easier to lift the cooked seafood out of the pot once it’s done. If you don’t have one, don’t worry—you can use a slotted spoon to scoop out the food. Add lemons, onion, chilies, thyme, garlic, and seasonings to the water. Cut 2 lemons in half and squeeze the juice into the water. Then, toss the halves in along with 1 quartered sweet onion. You can make your own cajun-style seasoning with paprika, kosher salt, garlic powder, ground black pepper, ground white pepper, onion powder, dried oregano, cayenne pepper, and dried thyme.
Bring the mixture to a boil and cook it for 10 minutes. Turn the burner to medium-high so the water comes to a boil. Then, reduce the heat to medium so the liquid bubbles. Keep it at a low-boil for 10 minutes so the seasonings flavor the water. Heating the liquid also dissolves the salt to make a brine for your seafood. Add potato halves to the pot and simmer them for 10 minutes. Then, lower them into the bubbling liquid and put the lid on the pot.
Set a timer for 10 minutes so you know when to add more ingredients. Don’t cook the potatoes until they’re soft or they’ll disintegrate once you keep adding other ingredients. If your red potatoes are small, you don’t have to cut them in half—just toss them into the pot whole. Put sausage and corn into the pot and cook everything for 7 minutes. Put the lid back on and boil them for 7 minutes.
The corn, potatoes, and sausages should be covered with liquid. If there’s not enough, pour in more water until they’re submerged. You can also add the sausage in at the same time as the potatoes. Lower clams into the pot and boil them for 8 minutes. Take 15 cleaned and scrubbed littleneck clams and toss them into your stockpot. Put the lid back on and set your timer for 8 minutes.