Mallards' Bayside Boil
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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