The Great Clam Boil

The people you work with are critical to your job satisfaction, no matter the position. If you love your job, but you work with a band of trolls, you will go home dissatisfied. Fortunately, I work with a great group of people – passionate, intelligent, and dedicated to the producers we serve. There is no shortage of camaraderie in our office. It’s a great place to work.

Above and beyond, we get together a few times every year, making sure to leave our work at the office. We eat and drink and shoot the s–t, for lack of better words. Our annual barbecue is one of these events, and it transpired last week.

The festivities occurred at my manager’s home, north-east of Calgary, and instead of the usual barbecue fare, we had a good, ol’ fashioned clam boil. A clam boil is a New England tradition, where potatoes, corn, and sausage are boiled with a variety of seafood. We had king crab legs, gigantic prawns, and succulent scallops.

Start with a very, very large pot, with a large strainer/basket, and an open fire. Fill ‘er up with water, corn, and potatoes, and select spices. Once you’ve got a rolling boil, add your seafood (preferably thawed, but frozen is okay) and let it simmer for a few minutes. At this point, expect to be salivating, because the aroma is indescribably amazing.


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Lift the strainer basket out of the water, and dump the contents onto the table. Table manners, in this case, are for total chumps. It’s every man for himself, and this lady didn’t hesitate.


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The crab meat, dipped in melted butter, was to die for, and the scallops were plump and sweet. The prawns were massive, juicy, and downright delicious. The spices imparted their flavour on the corn, giving it a tangy kick, and the potatoes were perfectly tender.




It was a feast, to say the least. There wasn’t an empty stomach in the house. Even the pups got their fair share of table scraps, and ours was a pooped puppy.