Start by making a rich fish stock. Then add a few good ladles of the stock to a saucepan and bring to a simmer. Next start adding your local seafood. Clams first, chorizo, and then cooked red potato and corn on the cob. Add some fresh cuts of grouper and snapper, and Gulf shrimp. When the clams are open, transfer to a large bowl and dust with old bay. Serve with some of my grandma’s sweet cornbread.
Recipe courtesy of Blue Marlin