Looking to ‘pig out’ on some phenomenal seafood cooked in your own backyard or kitchen? There’s no better way to do it than a seafood boil/clambake with some friends and family. Over the weekend, Hollywood Kyle and his friends tried a recipe they came across on the vast internet, written by chef Joshua Weissman, and was more than pleased. The recipe works with any style seafood fit for a boil: clams, mussels, crawfish, crab legs and clusters, shrimp, lobsters. It’ll be some of the best tasting seafood you’ve ever had, and you won’t believe you made it yourself.
In an honest review…
The seafood boil was insanely good. This is a cajun style recipe, but let it be known, many Louisiana locals had some arguing points; using Tony’s instead of Old Bay, chicken andouille instead of any other sausage, sucking the heads of the crawfish “for the real flavor”, and plenty more cayenne pepper. Some also said to let the boil sit for longer to soak up more juices. All in all, this recipe will surprise you. Just stick to fresh seafood and the better it will taste. Luckily, Delaware and Maryland are superb places to get fresh seafood, some of the best seafood in the United States is actually right here in our backyard, so why not enjoy it. If you’re choosing clams to add to your boil, topnecks are a heck of a prep – they take a good while to clean so be ready to undergo this process. Hope you enjoy!
Kyle gathered ingredients from New Castle Farmer’s Market, Hills Quality Seafood in Glen Mills, Costco, and Trader Joe’s. All in all, this recipe generously fed 5 young men.
Below you’ll find the recipe Kyle used as well as the video to explain and show the chef, Joshua Weissman who wrote it.