Spicy Clam Boil

A favorite summer tradition of mine is the clam bake—which doesn’t involve baking, but a labor-intensive process where you dig a hole in the sand, get a fire roaring, then douse it with salt water to steam seafood and seaweed on the piping-hot rocks. Since most of us can’t just light up anywhere we darn well please, this recipe captures that breezy, briny spirit from the convenience of the stove. The directions look complicated, but they’re really meant to be more of a loose guide than a must-do—the most important thing is to throw in the things that need to cook longest first.

MORE: Oh, My Cod! An Easy, Healthy Fish Recipe We Just Had to Share


Spicy Clam Boil


  • 2 sticks Butter
  • 4 White onions (quartered)
  • 6 Cloves garlic
  • 1/2 tsp Red pepper flakes
  • 1 1/2 c White wine
  • 1 c Water
  • 1 1/2 lbs New potatoes (bigger ones cut in half)
  • 1 lb Andouille sausage (in 1” thick slices)
  • 10 ears Corn (halved)
  • 4 Lemons (quartered)
  • 5 dozen Littleneck clams (scrubbed and rinsed to remove sand)
  • 1 lb Extra jumbo shrimp
  • 1 tbsp Dried oregano
  • 1 tbsp Cajun seasoning (optional)

MORE: Labor Day Star: Steak and Shrimp with Parmesan Sauce


  • Melt one stick of butter in very large pot*, then add onion, garlic, red pepper and wine. Simmer for one minute, then add water and bring to a boil.
  • Add potatoes and sausage; cover and cook for 8 minutes.
  • Add corn, lemons and clams; cover and cook until most clams are open, about 5 minutes.
  • Add shrimp; cover and cook until opaque, about 5 minutes.
  • Remove corn, sausage, clams and shrimp and place on a platter.
  • For dipping sauce: Place remaining stick of butter, oregano and seasoning into a blender. Add cooking liquid, including the onion, garlic and lemons (squeezed) and blend.

*Note: A tall lobster or pasta pot is ideal, but if you don’t have one, split yours between two shorter (but still large) pots. You may need to add a little extra water to do it; if that’s the case, then use less of the cooking liquid for the dipping sauce at the end.

Spicy Clam Boil

#fbf to 1994 (ish) with my buds, @richardwiese and @wendirogerstv Bought that sport coat on sale for about 20 bucks because that’s all I had in the bank. Was 10% wool and 90% “other.” Got caught in the rain with it and smelled like wet dog ass all night.

Nine years ago, I made a vow to live my life based on three guiding principles: Love, Awe and Gratitude. Today, instead of feeling sad, angry or anxious about The Chew’s cancellation, I will look through the lens of Gratitude and thank: My cohosts, @chefsymon and @carlaphall, for being two of the greatest people I’ve ever had the pleasure of knowing. The crew and staff of The Chew for being so dedicated, hardworking and collaborative. Our viewers for allowing us into your homes each day to share a laugh and a recipe — and a cocktail. It’s been a fun run and I am so freakin’ lucky to have been a part of it. Much love, CK ❤️

around the web