Low Country Seafood Boil
|Cherrystone clams||2 Dozen|
|Red potatoes||12 Small|
|Live blue crabs||1 Dozen|
|Crab||3 Ounce, boiled (1 Package)|
|Lemons||6 , halved|
|Vinegar||1 Cup (16 tbs)|
|Ears of corn||12|
|Unpeeled large shrimp||2 1⁄2 Pound|
|Melted butter||1 Tablespoon|
|Cocktail sauce||1 Cup (16 tbs)|
Scrub clams, and set aside.
Fill a 5 or 6 gallon pot about two thirds full with water; bring to a boil.
Add potatoes, onions, and salt; cover and cook over high heat 20 minutes.
Add clams, crabs, crab boil, garlic, lemons, and vinegar; cook an additional 10 minutes.
Add corn, and cook 5 minutes.
Remove from heat, and add shrimp; let stand in water 5 minutes.
Drain off water.
Arrange boiled seafood and vegetables on a large serving platter