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| CAPE COD CLAM BOIL | |
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3 lg. onions, quartered 4 potatoes, cut up 4 yams, cut up 1 lb. sausage 1 lb. hot dogs 1 lb. linguica 1 bottle beer 8 lbs. clams In a 24-quart pot, layer the clams, then the meats, then the vegetables. Cover and steam until the clams are open and the vegetables are tender, about 30-45 minutes. Serve hot, with warm Portuguese bread, corn on the cob, and beer. Serves 4-6. | |
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recipe reviews #78731
Kathy B. (Massachusetts) says:
Thanks for the recipe. The only thing I didn't use was the onions, but it was still good.
#97690
Mrs. Oliveira (Massachusetts) says:
Very good & very easy. Definitely a 5 star recipe.
#103492
Sandy M (Rhode Island) says:
This is a good recipe but when you put everything in the pot the potatoes go first, onions than Linguica, hotdogs and clams and I put a small whole onion on top when it is soft it's done . If you put clams on the bottom they cook too much and the potatoes need to be in the water. The clams need to steam on top not boiled they over cook otherwise. I have been making a Clam boil for many years and I find that works the best...
#107979
Rebecca E. (Connecticut) says:
Sandy M. from RI is correct. I was reading the above recipe knowing it was backwards. Clams go on top, potatoes on bottom.
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