NoTakeOut Shrimp and Clam Boil and a Big Green Salad

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Photo: Plush Studios / Getty Images

The mission of NoTakeOut is to provide a complete menu, an express-line-friendly shopping list and a game plan to prepare a delicious, seasonal dinner. NoTakeOut goes beyond just a recipe by helping you buy and prepare an entire meal, not just a dish – and have fun in the process.

SERVES
4 servings

PREP TIME
20 minutes

COOKING TIME
25 minutes

SHOPPING LIST
1 pound yams or sweet potatoes
1 pound russet potatoes
2 large ears fresh corn
1 shallot
4 large head lettuce
1 pound cleaned shrimp in their shells
1 pound clams
12 ounces hot Italian sausage
Crab or shrimp boil seasoning (we like Zatarains or Old Bay)
Lots of fresh, crusty bread

PANTRY ITEMS
Dijon mustard
Extra-virgin olive oil
Sea salt
Red wine vinegar
Unsalted Butter

SUGGESTIONS
Wine: This one calls for really delicious, cold beer
Dessert: Ice cream

GAME PLAN

Get out all the ingredients and tools you will need. Peel the yams or sweet potatoes and cut them into 1 1/2-inch chunks. Peel the russet potatoes and cut them into 2-inch chunks.

Measure out 2 tablespoons of crab or shrimp boil seasoning. Scrub the clam shells and put the clams in the fridge. Rinse the shrimp, pat them dry, and put them in the fridge. Shuck the corn and cut the ears in half.

Cut the sausage into 2-inch lengths. Cut 2 tablespoons butter into 4 pieces. Wash and dry the lettuce. Tear the lettuce into large, bite-sized pieces. Peel and slice the shallot.

Place the sweet potatoes and the russet potatoes in a Dutch oven with 1 tablespoon crab boil and 1/4 teaspoon salt. Add 3/4 cup water and put the pan over medium-high heat. Bring the water to a boil, cover, and cook until the potatoes are nearly soft, about 10 minutes.

While the potatoes are cooking, put 1 tablespoon vinegar into a bowl. Whisk in the shallot, 1 teaspoon mustard and a generous pinch of salt. Slowly whisk in 1/4 cup olive oil. Taste for seasoning.

Add the clams, Italian sausage, and the corn to the potatoes. Sprinkle with 1 tablespoon crab boil. Dot the butter on top, cover, and bring the water back to a boil. Cover and cook until the corn is bright yellow and the clams are open, about 5 minutes.

Discard any clams that aren’t open. Add the shrimp to the pot, fitting them over and around the corn. Cover and cook until they turn pink, about 4 minutes.

Time to finish the salad. Put the lettuce in the bowl, toss, toss, toss and taste a leaf. If it’s perfect, take it to the table. If it’s not, fix it and then take it to the table. Slice a lot of bread.

When the shrimp are cooked, take the pot to the table with the bread. Don’t forget a hot pad, tongs, and a ladle of the spicy juices. You’ll want shallow bowls, too. And don’t forget the beer!

Recipe courtesy of NoTakeOut. To find out how to make this dish as part of a complete meal, click here.

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