Homemade Low Country Boil Recipe | Alton Brown

Ingredients

• 2 quarts water
• 1/4 cup low-sodium soy sauce
• 2 tablespoons Asian garlic chile sauce, such as Huy Fong
• 1 tablespoon fish sauce
• 1 tablespoon Chinese five-spice powder
• 1 pound small red potatoes, halved if 2-inches or larger in diameter
• 1 bunch scallions, trimmed and halved
• 1 head garlic, separated, but not peeled
• 1 ounce fresh ginger, peeled and cut into 1/4-inch slices
• 2 ears corn, shucked and halved
• 8 ounces Chinese sausage (Lap Xeong), cut into 1-inch pieces
• 1 large lime, quartered
• 1 (1 1/2- to 2-pound) lobster
• 8 ounces (31- to 40-count) head-on, tail-on shrimp
• 8 ounces small clams, such as littleneck
• 8 ounces mussels, beards removed and shells rinsed
• Crusty bread, for serving
• 4 ounces salted butter, melted, for serving