Ingredients:
3 T Extra Virgin Olive Oil
1 large clove of garlic, minced
2 large white onions, cut in half then sliced thin
2 large fennel bulbs, stalks and ends cut off, tough outer layers and core removed, then sliced thinly
medium red potatoes, one or two per person
3 cups water
3-4 T Organic Reduced Sodium Better Than Bouillon Seasoned Vegetable Base (more or less to taste) (You may substitute vegetable broth for water and bouillon but it won't taste the same!)
1 T Old Bay Seasoning
1 T paprika
1/2 teaspoon cayenne pepper (add more to make it extra spicy)
2 Andouille sausages, sliced
4-6 ears of corn
50 Little Neck Clams, soaked and rinsed several times to rid of sand and grit
1 pound shrimp
2 T butter
3 T fresh parsley
2 T fresh lemon juice
To large stock pot add oil, garlic, onions and fennel. Cook on medium heat about 15 minutes until vegetables have softened. Add potatoes, water, bouillon, Old Bay, paprika and cayenne, stir and bring to boil; add sausage. Reduce heat and cover until potatoes are fork tender. Add corn, turning it to coat in spicy broth- cook for about 10 minutes then remove to serving bowl. Add clams and cover. When the shells begin to open add shrimp, butter, parsley and lemon juice. When all clams are open, Dinner Is Ready! Generally, for low country boils, the clams, shrimp, potatoes, sausage and corn are dumped on newspaper or brown paper covered tables. I prefer to ladle the ingredients on deep plates or in bowls and make sure to have enough good crusty bread to dip in the broth, it is really delicious. Serves 4-6.
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