All Seasons,  Summer

Low Country Boil (with Bonus Recipe)

This part of New Jersey is home to one of the best fishmongers in the state.  I’m thinking local blue claw crabs, snapper fish, clams and mussels.  Seeing as though we have access to quality farm markets and butchers, I’m also thinking sweet corn, potatoes and sausage.  To complete this feast, I’ll snip herbs from my kitchen garden and serve Jersey ale, being sure to fragrance the stock with some too.  Last, but not least, I’ll add in good company and a hot August evening and we’ll have ourselves a Low-Country Boil.

You might also know this as Frogmore Stew, Beaufort Stew, or simply seafood stew.  Call it what you want though.  I’m calling it delicious, and I’m calling it a day – this needs to be enjoyed slowly with no time constraints, and I plan to oblige.

To cook everything, you’ll need a large stockpot and an extra large 24-quart stockpot.  We’ll be making homemade fish stock (a lot of it) and cooking everything together.  Then, we’ll strain out the stock to reserve for later use – I’m giving you a recipe inspiration you can use with the extra stock below.

There are two options for serving this feast.  Pile everything into large platters or bowls and let your company dig in to help themselves.  Or, serve it my favorite way, by lining an outdoor table with newspaper or butcher paper, and tipping the stockpot on its side – wowing friends and family as the fragrant contents come tumbling out.  Punctuate this centerpiece (let’s call it a center-feast!) with little bowls filled with tartar sauce, cocktail sauce, melted butter with garlic, and mayonnaise with a squeeze of lemon and Old Bay seasoning.

BONUS RECIPE IDEA

Make Fisherman’s Stew with the leftover stock.  Simply boil your favorite pasta, I used Gemelli.  Heat up the stock until it is piping hot and bubbling and toss in some clams.  I lightly floured and fried extra snapper I had on hand, though you can use whatever fish you prefer.  Ladle the piping hot stock over the pasta and make sure each bowl has plenty of seafood.  Serve with a good rustic bread to mop up all that flavorful broth.  That’s the part my kids like the best.

Recipe adapted from Joe Kindred’s Frogmore Stew.

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If you make this recipe, I’d love to know what you think.  You can also follow me on Instagram and share your creation with me.  Be sure to tag me @chasingtheseasons and use the hashtag #chasingtheseasons so I can be sure to see it.

Disclosure:  As a way of supporting Chasing the Seasons, I may receive monetary compensation for my endorsement, recommendation, and/or link to any product(s).  That support allows me to continue to share my recipes with you.  I only recommend products that I love and/or personally use or are similar to the products I use, all at no additional cost to you.   I sincerely appreciate all the love that has been given to this little blog of mine.  Thank you.

seafood stew

Low Country Boil

Throw a Low Country Boil for your next outside feast! Crabs, clams, mussels, corn, sausage & potatoes served right on the table!
Course: Main Course
Cuisine: American
Keyword: frogmore stew, low country boil, Seafood
Servings: 0
Author: Chasing the Seasons

Equipment

  • 1 large stockpot
  • 1 EXTRA large stockpot 24-quart (22-liters)

Ingredients

  • 1 cup extra virgin olive oil
  • 2 carrots, roughly chopped
  • 6 celery ribs, coarsely chopped
  • 1 ½ heads of garlic approximately 26 cloves
  • 1 large white onion, chopped
  • Kosher salt & pepper
  • 1 1 small bunch of fresh thyme
  • 2 tbsp fennel seeds
  • 28 oz can of San Marzano tomatoes, whole peeled
  • 4 qt chicken stock or low sodium broth
  • 24 oz. red ale from two 12 oz. bottles, substitute with lager or pilsner
  • 5 lb. whole snapper fish – filleted and skinned, fillets cut into thirds and head and bones reserved. ask your fish monger to do this for you
  • 2 tbsp Old Bay seasoning
  • 1 ¾ lbs small new potatoes
  • 3 ½ lbs little neck clams about 40
  • 1 lb sweet sausage, sliced into 1/4 in (0.64 cm) pieces
  • 4 ears of corn, shucked and cut into thirds
  • 8 crabs
  • Bushel of mussels, beards removed
  • Parsley for garnish
  • Lemon wedges, for serving

Instructions

  • In a large stockpot, (not the 24-quart extra large one), add the oil over medium heat.  When the oil is hot and silky, add the carrots, celery, garlic and onion and season with salt and pepper.  Cook, stirring occasionally until tender, about 20-25 minutes.
  • Add thyme and fennel seeds and cook to release their flavor, about 2 minutes.
  • Add the tomatoes along with their juices and break them up, I use a square-head potato masher to break them up more efficiently.  Cook, stirring occasionally to let all the flavors come together, about 10 minutes.
  • Add the chicken stock, beer, fish head and bones, Old Bay seasoning, and 8 cups of water.  Allow everything to come to a full boil.  Reduce heat to low and let the pot simmer for about 30-40 minutes.
  • Grab the 24-quart stockpot and add 1 tablespoon of olive oil.  Add the sausage, browning the pieces on both sides, cook until almost done, 10 minutes or so. 
  • Add the potatoes.  Cook only until they are slightly tender, about 15 minutes.
  • Add the clams. Cover and cook 2 minutes.
  • Add the corn, cover and cook, 4 minutes.
  • Season the snapper fillets with salt and pepper on both sides and add to the pot.  Cover and cook 2 minutes.
  • Add the crabs, cover and cook 3 minutes.
  • Finally add the mussels, cover and cook. Cook until all the seafood is properly cooked through, about 5 minutes more.  Being sure to discard any clams and mussels that didn’t open.
  • Using a slotted spoon transfer the seafood, corn, potatoes and sausage to platters for serving or if planning to display on the table bring the hot pot to a paper-lined table and using a slotted spoon transfer the contents to the center of the table, or tip the pot on its side to wow your guests with what comes tumbling out.  Spread the contents out nicely along the center of the table.
  • Garnish with parsley and serve with lemon wedges, melted butter and garlic, and mayonnaise flavored with a squeeze of lemon and Old Bay seasoning.  Reserve the stock for another use.
Tried this recipe?Let us know how it was!

© chasingtheseasons.  All images & content are copyright protected.  Please do not use my photography without prior written permission.  If you would like to republish this recipe, please re-write the recipe in your own words, or kindly link back to this post for the recipe.

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