If you’re craving a classic shrimp boil, try this recipe for something new. Our friend Trace BarnettThe Bitter Socialite, takes us through his steps for an amazing clam bake that’s “not New-England-style, but Southern-style.” This dish cooks from start to finish in one pot, so cleanup is easy. The recipe starts with liquid components of boiling water, white wine, and beer (cheers!) before butter, tri-colored potatoes, and thyme are added. Mixing purple, white, and red potatoes gives this clam bake variety in both color and flavor. After dropping a bag of shrimp boil spices in for the classic feel, this recipe takes an unexpected and delicious turn. Quartered oranges and lemons, ½-inch slices of celery, onion, and corn go in the pot for some acidity and tons of texture. This Southern-style clam bake really earns its name with the next ingredient—Conecuh sausage. Clams are added on top of the sausage and shrimp on top of the clams to finish this recipe off. The stacked nature of the ingredients leads to the best combination of flavors for this delicious seafood dish. So, invite a few friends over and try out a Southern-style clam bake!

Southern-Style Clam Bake

1 750-milliliter bottle of dry white wine
1 can beer
8 cups water
2 1/2 lb small new potatoes
3 onions, quartered
3 lemons quartered
1 orange, quartered
4 stalks celery, cut into 1/2-inch pieces
6-8 ears of corn, halved
1 1/2 pound Conecuh sausage, thickly sliced 
1 lb. shrimp, peel on
4-6 pounds Littleneck, Manila, or steamer clams, scrubbed
1 bag, shrimp boil
1 large bunch of thyme
1 cup butter
1 large bunch of chives

Method:

1. In a large steamer pot, combine wine, water, shrimp boil, thyme, and beer. Bring to a boil. Add potatoes, onions, orange, and celery. Cover and return to a boil for 8-10 minutes. 

2. Add sausage, clams, and lemons; cover and cook until clams have opened, 10 to 12 minutes. Add shrimp in a single layer, cover, turn off heat, and let sit until shrimp are opaque throughout, about 3 minutes.

4. Use a slotted spoon to transfer clambake to a large platter. Season broth slat and pepper and chives. Serve in small bowls alongside clambake. Garnish clambake with an additional sprinkle of chives.

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