Grab a big pot for this simple, satisfying boiled supper – featuring potatoes, summer sweet corn and fresh clams!
Ingredients
- 2 lbs potatoes
- 1–2 cups water (plus a splash more if needed)
- Shucked and halved ears of corn
- 3 lbs cleaned clams
- 3 tablespoons Old Bay seasoning
- Mayonnaise (for dipping)
- Grainy mustard (for dipping)
- Chopped parsley (for garnish)
- Lemon wedges (for serving)
Instructions
- In a large pot, add potatoes and 1–2 cups of water. Bring to a boil, cover, and cook for 8 minutes until just starting to soften.
- Place the halved ears of corn into the pot. Cover and cook for 4 more minutes.
- Add cleaned clams to the pot along with a splash of water if needed. Sprinkle with Old Bay seasoning, cover, and cook for 3–5 minutes or until all the clams have opened.
- Transfer the potatoes, corn, and clams to a large platter or spread them out over newspaper for a casual presentation.
- In a small bowl, stir together mayonnaise and grainy mustard to serve on the side.
- Top with chopped parsley, add lemon wedges on the side, and enjoy this flavorful, hands-on feast!