Hey there, my name is Trace Barnett,
better known as The Bitter Socialite
and today we're gonna celebrate Labor Day
in a really fun way.
We're gonna put our own spin on a clam bake,
not New England style, but Southern style.
So we have eight cups of water that we brought to a boil
and to that, we're gonna add one bottle
of dry white wine.
To that, we're gonna add one can of beer
and you can use any kind of beer you want.
It can be a plain light beer, it can be a heavy beer,
it can be an IPA, any beer of your choice.
So if you have a favorite, be sure and utilize that.
We're gonna add one stick of butter
and to that, we're gonna add our potatoes.
I love to add the purple varieties of there,
the little white varieties.
I love the color variation
and it looks so gorgeous on a plate.
So add those potatoes directly into your pot.
We're gonna throw in a large bunch of thyme
and leave that whole, there's no need to chop it
or anything and then we're gonna add a bag of shrimp boil.
This is really gonna give us that low-country
Southern flavor that we're looking for.
To that, this is our really fun bowl.
We have oranges that have been quartered,
we have lemons that have been quartered,
onions, celery that we've cut diagonal into one half inch
strips and then we have corn.
So we're gonna take our massive bowl of goodness
and we're gonna directly pour that into our pot
and we're gonna top that will our Conecuh sausage.
So we have about one and half pounds of sausage here
and just go ahead and layer that directly on top.
You don't want to stir this.
We've kind of layered this in a fashion
so as it boils and steams, it's gonna cook up from there.
So just take a slotted spoon, kind of settle everything
in there and bring all of this to a rolling boil.
So once you brought all this to a boil
and roughly cooked it for 15 minutes,
it's time to add your seafood.
And I like to layer that by adding my clams first.
So layer those clams directly on top of our corn,
celery, sausage, lemons and oranges.
And then directly on top of our clams,
we're gonna add our shrimp.
So you want to cook this for about five to 10 minutes
until the clams have opened
and the shrimp are pink and opaque.
So once that's boiled down, go ahead and pull out
your strainer slowly and just set it down
on an oversized platter.
You can line the platter with newsprint if you like
or you can just set it directly onto the platter.
So take this wonderful broth that's left behind
and ladle it into bowls.
As guests peel their shrimp or eat their clams,
they can just dip that directly into broth
for a little extra seafood flavor.
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