A Portuguese New England clam boil is kind of like the simplified version of a clam bake. Here's a simple recipe that can be made in less than a half hour.
Heat the olive oil in a large stockpot over medium heat. Add the diced onions and saute for 5 minutes or until softened. Add the diced garlic, paprika, pepper flakes, and fennel seeds and saute 1 more minute, stirring frequently. Add a little more olive oil, if necessary.
Add the wine and apple cider vinegar and simmer for a few minutes.
Add the water, clam broth and lemon slices and bring to a boil.
Add the potatoes, reduce the heat slightly, cover, and boil for 7 to 8 minutes.
Add garlic heads and corn and boil for another 5 minutes.
Add the sausage and onions and boil for another 5 minutes.
Add the clams and boil for another 5 to 7 minutes, or until the shells open.
Scoop or ladle ingredients into several large serving bowls or transfer everythign to a large table lined with disposable paper.
Serve with the seasonings and accompaniments,
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