Going to a real New England clam bake is on my bucket list. I think I must have read about one as a child and while I’m far into adulthood, the closest I’ve gotten to going to one was years ago when Rhode Islander Ken D (a dear friend and former colleague) ordered a clam bake in a pot that he had shipped to Pennsylvania for a party. While the food was great it wasn’t quite the same the same as dining at the ocean.

Comparing this shrimp and corn boil to a clam bake is probably like saying tomato sauce from a jar is just like homemade sauce. Being married to someone who is half Sicilian, I clearly would never make that comparison. Where that comparison is stronger is using fresh simple ingredients to evoke good flavors. It’s also a good (almost) one pot meal as the shrimp and the corn are cooked together. Add a homemade cocktail sauce and a simple salad and you’ve got a great summer meal.

This week’s post features fresh corn from Pete’s Produce Farm in West Chester, PA (on the Westtown School’s property). Pete Flynn sets aside a portion of his land to grow food for the Chester County Food Bank. In 2016, those 5 acres yielded about 120,000 pounds of fresh produce that the CCFB was able to distribute to those in need – many whom have never had access to fresh fruits and vegetables. I am very fortunate to serve on the Board of Directors of the CCFB with Pete. If you’d to learn more about the CCFB, please contact me.

Shrimp and Corn Boil

Shrimp and Corn Boil
Recipe type: Main Dish
Serves: 2
  • ½ cup ketchup
  • 1-1/2 tablespoons prepared horseradish
  • ¼ teaspoon Old Bay Seasoning
  • ¼ cup Old Bay Seasoning plus more for serving
  • ½ teaspoon Kosher salt
  • 2 lemons, cut into quarters
  • 4 ears of corn, husked and broken in half
  • 1 pound shell-on large shrimp, cut along the back and deveined
  1. In a small bowl stir together ketchup, horseradish and Old Bay Seasoning.
  2. In a 7 quart pot (with lid) add 4 quarts of water, Old Bay Seasoning, Kosher salt and 1 lemon. Cover and bring to a boil on high heat.
  3. Add corn and cook for 3 minutes, uncovered.
  4. Add shrimp (with shells), cover and turn off heat. Let sit for 3 minutes until shrimp is poached (cooked).
  5. Pour contents of pot into a large colander to drain. Spread corn and shrimp on a large platter and sprinkle with Old Bay Seasoning and garnish with the remaining uncooked lemon slices.
  6. Serve immediately.
* Recipe can be doubled – double ingredients and use a larger pot plus add an extra quart of water.


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2017-08-10T20:40:16+00:00 August 10th, 2017|Categories: Main Dishes|Tags: , , , , , , |2 Comments


  1. David August 11, 2017 at 9:01 am - Reply

    Reminds me so much of when we lived in Maine – yum!

    • Nicole August 16, 2017 at 8:18 pm - Reply

      David – Yes! Quite a bit different than Arizona!

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