Seafood & Sausage Boil - Great Southern Restaurants

Ingredients

• ¼ cup extra virgin olive oil
• 2 pounds unpeeled Gulf shrimp (16/20 count)
• 60 wild middle neck clams, scrubbed and rinsed
• 10 links andouille sausage, cut into 30 one-inch links and butterflied open
• 2 medium onions, chopped into size of large dice
• 1 teaspoon Old Bay Seasoning
• Hot sauce to taste, such as Louisiana Hot Sauce
• 1 cup chardonnay
• 3 quarts corn and clam broth (recipe below)
• 2 pounds new potatoes, rinsed and cut in half
• 8 ears sweet corn, kernels removed from cob (reserve cobs for broth)
• 2 sticks unsalted butter, chilled and cut into 8 pieces
• 4-5 lemons, ends removed and cut ½-inch thick
• 4 tablespoons chopped flat-leaf parsley