Clear Off Your Tables and Make Way For SEAFOOD BOILS!

August 13, 2018

Make way for steaming hot piles of clams, mussels, crawfish, crab, kielbasa, corn and potatoes spread out over a (news) paper covered table, seeping with warm melted butter and seasoned with Chef Comella’s spices. Manners go out the window, silverware is forbidden and an ice cold beer or cocktail is a must… Although similar to our original clambake, we are talking about our Chef Comella’s Cleveland Seafood Boils. Euclid Fish and our culinary team have developed a new twist on an old coastal favorite to add on to our fall clambake menu and your family’s table.
 
Since 1944, Euclid Fish has always focused on family, quality and innovation; continuously working to build on the tradition through a family bond and of course, food. For that reason alone, we found that there is no better time than now to introduce a new concept to our favorite clambake menu; one that we love (almost) just as much as our original clambake! We are excited to bring you five coastal favorites through our Chef Comella’s Cleveland Seafood Boils, providing you with five distinct flavor profiles packed with regional staples.
 
All of our seafood boils are packed in a food safe bag that is ready for your steamers or clam pots and filled with enough to feed one hungry (…very hungry) individual. Each boil also comes with a side of cole slaw, a roll, butter and all paper ware just like our Original Clambake! (Like we mentioned earlier, utensils are optional as our favorite way of eating a boil is spread out over a table.)
 

From the Southern Coast, we bring you our

LOW COUNTRY BOIL:

This boil is filled with a half dozen littleneck clams, a quarter pound of crawfish, a quarter pound of easy peel shrimp, kielbasa, corn on the cob (half), redskin potatoes and a seasoning packet to add during your boil.
 
 

From the north-eastern coast, we bring you our

PORTLAND BOIL:

This boil is filled with a half dozen littleneck clams, a half-pound of Prince Edward Island mussels, a quarter pound of easy peel shrimp, kielbasa, corn on the cob (half), redskin potatoes and a seasoning packet to add during your boil.
 
 

From the mid-eastern coast, we bring you our

MID ATLANTIC BOIL:

This boil is filled with a half dozen littleneck clams, two Genuine Blue Point oysters, two Jonah crab claws, a quarter pound of easy peel shrimp, kielbasa, corn on the cob (half), redskin potatoes and a seasoning packet to add during your boil.
 
 
 

For all of you shrimp lovers, we bring you our

SHRIMP LOVERS BOIL:

This boil is filled with a full pound of easy peel shrimp, kielbasa, corn on the cob (half), redskin potatoes and a seasoning packet to add during your boil.
 
 
 

Last but not least, our newest boil:

LOBSTER BOIL:

This boil is filled with a half dozen littleneck clams, a whole 12-14 oz. cooked lobster, kielbasa, corn on the cob (half), redskin potatoes and a seasoning packet to add during your boil.
 
 
 

Additional Notes:

-          Mix and match your boils and clambakes to completely customize your 2018 event.
-          We can provide a steamer/ pot with the purchase of four or more clambakes/ boils, and always have burners available as well. (We require a deposit on all equipment, returned to you upon return of our equipment.)
-          For a quick and easy pickup, we will have our boils packed in the bags ready to go, without the sides (cole slaw, roll, butter and paperware.)
 
Not sure on how to cook a seafood boil? We promise, you don’t have to be a boil master to perfect your meal. Just follow these few easy steps below:
 

Equipment:

 6 Gallon= 4 Boils
10 Gallon= 8 Boils
15 Gallon= 12 Boils
20 Gallon= 15 Boils
25 Gallon= 20 Boils
35 Gallon= 25 Boils
40 Gallon= 30 Boils
50 Gallon= 35 Boils
 

 Directions:

1-      Add at least 3 quarts of water to a 6 qt. pot and place on the stovetop or burner. (You must add enough water so that all bags will be completely submerged in water when added.)
2-      Set your stove top or burners to high heat and add your seasoning packet to the water.
3-      Bring the water to a rolling boiling.
4-      Once at a rolling boiling, add your seafood boils to the water and allow for it to cook for 10 minutes.
5-      Carefully remove the seafood boil with tongs and serve hot either plated or poured out over a paper-covered table. (Please discard all shellfish that have not opened.)
 
For additional flavor once cooked- You can add additional Old Bay Seasoning or Cajun Spices, melted butter, hot sauce or fresh squeezed lemon.
 
If you have any more questions, please feel free to call or email us!
 
For online ordering, please view our boils and clambakes here.
For additional questions, please call our customer service department at (440) 951-6448.
 
Happy Eating,
 
The Euclid Fish Company

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