Recipe: Summer Shack New England Shrimp Boil

NEW ENGLAND SHRIMP BOIL WITH OLD BAY

"Renowned seafood chef Jasper White, of Summer Shack restaurant in Boston, cooks up a flavorful New England-style shrimp boil with fresh littleneck clams and smoky, spicy Portuguese sausage."

3 tablespoons olive oil
2 large cloves garlic, sliced
2 quarts chicken broth or stock (8 cups)
1 (28 ounces) can Italian plum tomatoes, crushed
4 tablespoons Old Bay Seasoning, divided use
1/2 teaspoon ground black pepper
1 1/2 pounds red or yellow small new potatoes*
12 to 16 ounces small boiling or cippolini onions, peeled, left whole
1 pound Portuguese chourico or linguica sausage, cut into 1-inch pieces**
4 ears fresh corn, shucked and cut into 2-inch pieces
30 small littleneck clams, scrubbed and drained
2 cups water (or as needed)
2 1/2 pounds unpeeled extra-jumbo shrimp (16 to 20 count)
2 lemons, cut into wedges

Heat oil in 12-quart stockpot on medium heat. Add garlic; cook gently 2 minutes without browning.

Add chicken broth, crushed tomatoes, 3 tablespoons of the Old Bay Seasoning and pepper; bring to boil. Stir in potatoes; return to boil and cook, covered, 5 minutes.

Add onions and sausage; cook, covered, 5 minutes.

Add corn and clams. If ingredients are not covered by broth, add up to 2 cups water to cover. Cook, covered, 10 minutes or until clams open and corn is tender, stirring occasionally.

Add shrimp. Return to boil, stirring gently. Cover; remove from heat. Let stand 5 to 8 minutes or just until shrimp turn pink.

Drain cooking liquid. Pour contents of pot into large serving bowl or platter. Sprinkle with remaining 1 tablespoon Old Bay Seasoning. Serve with lemon wedges on the side.

*If using larger potatoes, cut into 1 1/2-inch chunks.
**If Portuguese sausage is unavailable, substitute chorizo.

Makes 6 large servings
Source: Old Bay