
Frogmore Stew
['12 to 14 cups water, fish stock, or seafood stock', '4 bay leaves', '¼ cup plus 2 tablespoons Old Bay seasoning', '1 cup chopped celery', '1 cup chopped onions', '½ cup whole peeled garlic cloves', '3 whole bird’s-eye chiles', '1 pound small red potatoes, scrubbed, or 6 purple yams, cut into 2-inch chunks', '1 pound smoked hot sausage links or chicken sage sausage, cut into 2-inch pieces', '6 ears corn, shucked and quartered', '2 pounds shell-on large shrimp', '2 pounds shelled scallops', '1 cup dry white wine', 'Salt and pepper', 'Coarsely chopped fresh cilantro', 'for garnish']

In a large stockpot, combine 12 cups of the water or stock, the bay leaves, Old Bay, celery, onions, garlic, and chiles and bring to a boil over high heat. Add the potatoes and cook until tender, about 15 minutes.
Add the sausage and cook until heated through, about 5 minutes. Add the corn and cook until just tender, about 3 minutes. Stir in the shrimp, scallops, and wine and cook until the shrimp are cooked through, about 4 minutes. Season with salt and pepper and pour the stew into a large serving bowl. For more casual gatherings, serve directly from the pot on the stove. Garnish each serving with cilantro and serve immediately.
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