Sammy Monsour, Kassady Wiggins

Floribbean Clam Boil

Preparation info
  • Makes

    4–6

    servings
    • Difficulty

      Easy

Appears in
Salt & Shore: Recipes from the Coastal South
Salt & Shore

By Sammy Monsour and Kassady Wiggins

Published 2024

  • About

Don’t sleep on Florida now y’all—they go hard too! This boil is a fabulous way to celebrate the dynamic and diverse flavors of Florida, combining the sweet taste of fresh clams (we like top necks) with wild boar sausage and jerk seasoning.

Ingredients

Method

Make the boil stock as directed. For this particular variation, we like to add the jerk seasoning at the very beginning of preparing the boil when we add the Zatarain’s boil. Then follow the layering instructions. Be sure to clean your clams ahead of time. We soak them in ice water dusted with a tablespoon of cornmeal and a pinch of kosher salt in the refrigerator for at least 4 hours to help t