Springtime Seafood Boil

• 6 cups Water
• 2 Tablespoons Old Bay Seasoning
• 2 ears Corn, Halved
• 3 White Potatoes, Peeled
• 7 ounces, weight Andouille Sausage, Sliced
• 12 Large Shrimp, Deveined
• 16 Littleneck Clams

1. 1.
2. In a large stock pot, add the water, seasoning, and corn.
3. Cut the potatoes into large chunks and the sausage into 2-inch lengths.
4. Add the potatoes and sausage to the pot.
5. Heat with the lid on over medium-high heat.
6. Boil for 20 minutes.
7. 2.
8. Once the potatoes are tender, add the shrimp and clams to the pot.
9. Cover and continue to boil for an additional 5 minutes or until the shrimp are pink and the clams have opened.
10. 3.
11. Place the meat and vegetables in a large bowl and spoon over a small amount of the pot liquor.
12. 4.
13. Serve with plenty of napkins!

water, bay seasoning, white potatoes, sausage, shrimp, littleneck clams

Taken from tastykitchen.com/recipes/main-courses/springtime-seafood-boil/ (may not work)