Swamp Seafood Boil

 Here is a moderately spicy seafood dish that I made for a cookout yesterday. 

It’s a combination that you can customize to meet your tastes. Here’s my ingredients 

- 50 littleneck clams (soaked and scrubbed)

- 2 pounds deveined shrimp (legs on) 

- 1/2 pound scallops 

-1 can Vienna sausages

- 1 ear of corn (kernels cut off cob)

- 1 bunch green onions

- 1 clove garlic

- 1 can Goya chipotles

- 4 cans finely diced tomatoes (28oz total)

- 1 lemon 

- 32 Oz chicken broth

- 6 black cherries (diced)

Directions 

Make the broiling sauce:

Add 1/4 stick butter, diced garlic and green onions cut on a 1/2 inch bias to pan. Cook until garlic is browned and onions are soft

Then add tomatoes, broth, chipotle’s, juice from lemon, cherries, and corn. I cut the corn right into the pot, then turn your knife over and scrape down the cob to squeeze out the leftover corn milk. It’s sweet and delicious. The cherries and lemon help counteract the acidity of the tomatoes. 

Let this slowly reduce for 45 minutes to 1 hour. You want it to be thicker than broth but not tomato sauce

 I like to let this cool and set for at least a few hours. The flavors meld together nicely. But you can use immediately if you so choose. 

Next I heat up the grill to around 350F add the clams to a tinfoil pan (less clean up) then I dump my sauce over top. Cover with tinfoil and close the lid on the grill for 10 minutes. Then I dump in the shrimp and sausages and re-cover,  cook 10 minutes. Finally, I added the scallops and cook another 7-10 minutes. 

Use a slotted spoon to remove whatever you want. Some people used a bowl and dipped in the sauce. This has a kick but isn’t overly spicy. The sausages and scallops melt in your mouth and the clams and shrimp  are cooked without being rubbery. You can pair this with toasted baguettes brushed with garlic butter. I added 15 or so draft beers as a side dish.