Low Country Seafood Boil

• 2 dozen cherrystone clams
• 12 small red potatoes
• 12 small onions
• 1 tablespoon salt
• 1 dozen live blue crab
• 1 (3 ounce) package crab boil
• 3 heads garlic
• 4 -6 lemons, halved
• 1 cup vinegar
• 12 ears fresh corn
• 1 1/2 lbs unpeeled large raw shrimp
• melted butter
• seafood cocktail sauce

1. Scrub clams, set aside.
2. Fill a 5- or 6-gallon pot about 2 thirds full with water;bring to a boil.
3. Add potatoes, onions, and salt; cover and cook over high heat 20 minutes.
4. Add clams, crabs, crab boil, garlic, lemons, and vinegar; cook an additional 10 minutes.
5. Add corn, and cook 5 minutes.
6. Remove from heat, and add shrimp; let stand in water 5 minutes.
7. Drain off water.
8. Arrange boiled seafood and vegetables on a large serving platter.
9. Serve with melted butter and cocktail sauce.

cherrystone clams, red potatoes, onions, salt, live blue crab, crab boil, garlic, lemons, vinegar, corn, shrimp, butter, cocktail sauce

Taken from www.food.com/recipe/low-country-seafood-boil-208565 (may not work)