Low country boil, also called Frogmore stew after the town a couple hours south of Charleston where it originated, is a delicious and easy way to feed a whole bunch of people. It’s a casual meal made in one pot with minimal prep. It’s usually eaten on outside tables covered in newspaper. The boil is dumped directly from the pot onto the table, and everyone eats it with their fingers—no plates or silverware necessary! This makes for very easy cleanup after the meal, which is another great perk if you’re entertaining.
For me, low country boils always bring up memories of playing barefoot by the marsh behind my Uncle Steve’s house, the air filled with the salty tang of sea air and the sweetness of honeysuckle, the adults gathered around a big pot steaming on the wraparound porch. This was the dish we made when my extended family gathered every Easter in Charleston, SC, and as a kid it always felt special because we were allowed to eat it with our fingers!