Seafood Boil by Chef Mike Price | The Table by Harry & David

Name: Seafood Boil by Chef Mike Price | The Table by Harry & David
Ingredients: 2 tablespoons canola oil; 8 - 10 medium garlic cloves (smashed); 1 large onion (diced); 2 cups white cooking wine (preferably, pinot grigio, or Chablis); 2 lemons (divided); 1 4 cup Old Bay Seasoning; 1 pound Yukon Gold or red bliss potatoes (halved); 4 - 6 ears sweet corn (shucked, cut into thirds); 1 pound chorizo (cut into 1-inch pieces); 6 male blue crabs (or 1 pound of other crab, such as snow crab, king crab, or Dungeness); 3 whole lobsters (about 1½ pounds each, split lengthwise, stomach removed); 2 littleneck clams (cleaned); 1 pound jumbo white shrimp (peeled and deveined); 4 tablespoons unsalted butter; 2 tablespoons chopped parsley

www.harryanddavid.com

A seafood boil and blueberry cake means summer to chef Mike Price, whose love of seasonal cooking is rooted in his childhood in Maryland.

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Seafood boil recipe

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Ingredients

2 tablespoons canola oil
8 - 10 medium garlic cloves (smashed)
1 large onion (diced)
2 cups white cooking wine (preferably, pinot grigio, or Chablis)
2 lemons (divided)
1 4 cup Old Bay Seasoning
1 pound Yukon Gold or red bliss potatoes (halved)
4 - 6 ears sweet corn (shucked, cut into thirds)
1 pound chorizo (cut into 1-inch pieces)
6 male blue crabs (or 1 pound of other crab, such as snow crab, king crab, or Dungeness)
3 whole lobsters (about 1½ pounds each, split lengthwise, stomach removed)
2 littleneck clams (cleaned)
1 pound jumbo white shrimp (peeled and deveined)
4 tablespoons unsalted butter
2 tablespoons chopped parsley