Mallards' Bayside Boil

  • 2 tbsp. vegetable oil
  • 1 stick butter
  • 4 boneless, skinless chicken breasts, cut in 1-inch chunks
  • 1 white onion, chopped
  • 2 tbsp. chopped garlic
  • 4 large tomatoes, diced
  • 2 large carrots, sliced
  • 2 lbs. red potatoes, cut into chunks
  • 2 tbsp. Blue Crab Bay® Garlic Herb Seasoning
  • 2 tbsp. Blue Crab Bay® Chesapeake Bay Seasoning
  • 4 dozen little neck clams, in shell
  • 4 dozen fresh mussels, in shell
  • 1 24 oz. bottle Chardonnay
  • 4 cups chicken or fish broth
  • 4 ears of corn, shucked and cut in thirds
  • 4 lbs. 26- to 30-count shrimp, peeled and deveined, tails on
  • Salt and pepper to taste
In a very large pot or turkey fryer, heat oil and butter on high. When butter is melted, add chicken, onions, garlic, tomatoes, carrots, potatoes and Blue Crab Bay Co.® seasonings. Stir well and cook until chicken is opaque, onions are soft, and garlic is golden. Add clams and mussels and stir well. Next add wine, saving a glass to sip on while you cook. Add broth, stir well and cover. Bring the pot to a boil for about 10 minutes. Add corn and shrimp. After about 10 minutes check shrimp and shellfish. Shrimp should be bright orange, clams and mussels should be open. Add salt and pepper to taste. Serve in bowls accompanied by baguettes. Serves eight.

Recipe prepared by Chef Johnny Mo of Mallards at the Wharf in Onancock, VA
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