Introduction

This flavorful seafood boil is a festive, all-in-one meal perfect for sharing with friends and family. Loaded with smoky sausage, fresh shellfish, tender potatoes, and sweet corn, it’s infused with a zesty Old Bay seasoning blend. Easy to prepare and full of bold flavors, it brings the taste of a coastal feast right to your table.

A large spread of a seafood boil is laid out directly on a white marbled surface covered with newspaper. The dish includes several bright yellow corn on the cob pieces with a slightly grilled texture, scattered among many small red potatoes that are both whole and halved, showing their pale insides. There are numerous pink shrimps with visible shells and tails curled up, placed randomly throughout the mix. Open clams with beige and gray shells reveal the soft orange and cream-colored meat inside. Chunks of dark reddish-brown sausage slices add a rich color contrast. Around the seafood boil, there are halved fresh lemon slices with bright yellow flesh. Two opened silver cans of drink and two glasses of a foamy light beer are positioned around the boil. On one side, a white plate with lemon slices is partially visible, and a red spice container is also seen off to the left. The photo has a casual, relaxed atmosphere, showcasing the fresh, colorful ingredients. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 Tbsp. extra-virgin olive oil

12 oz. smoked sausage, such as andouille or kielbasa, cut into 1” slices

1 white onion, quartered

8 garlic cloves, smashed and peeled

3 qt. water

1 (16-oz.) can lager, such as Narragansett

1 cup white wine vinegar

1/2 cup Old Bay, plus more for serving

4 dried bay leaves

2 Tbsp. granulated sugar

1 Tbsp. kosher salt

1 tsp. freshly ground black or white pepper

1 lb. small red potatoes, halved if large

3 ears sweet corn, shucked and halved

1 lb. littleneck clams, cleaned

1 lb. medium shell-on shrimp

4 Tbsp. butter, melted

Lemon wedges, for serving

Instructions

Step 1: In a large stock pot over medium heat, heat olive oil until shimmering. Add sausage and cook, cut sides down, until golden on both ends, about 4 to 6 minutes. Transfer sausage to a plate. Add onion and garlic cloves to the pot and cook undisturbed until they start to brown, about 3 to 4 minutes.

Step 2: Pour in water, then use a wooden spoon to scrape up any browned bits from the bottom of the pot. Add the lager, white wine vinegar, Old Bay seasoning, bay leaves, granulated sugar, kosher salt, and pepper. Bring the mixture to a boil.

Step 3: Add the potatoes, cover, and cook until they are mostly tender but still slightly firm when pierced with a fork, about 8 minutes. Add the corn and clams, cover again, and cook 5 minutes more until most clams open and the corn is bright yellow. Add the shrimp and cooked sausage, cover, and cook until shrimp turn pink and opaque and sausage is warmed through, about 1 to 2 minutes.

Step 4: Drain the cooking liquid and discard the onion, bay leaves, and any unopened clams. Transfer the seafood, potatoes, sausage, and corn to serving bowls or spread out on a newspaper-lined table. Serve hot with melted butter, lemon wedges, extra Old Bay seasoning, and plenty of napkins.

Tips & Variations

For added spice, toss the cooked shrimp with cayenne pepper before serving.

Swap out the lager for a light beer you enjoy drinking, or use chicken broth for a non-alcoholic option.

Try addingouille sausage for a smoky, spicy flavor, or kielbasa for a milder taste.

Use fresh corn on the cob in season for the sweetest and freshest flavor.

FAQs

Can I use frozen seafood for this recipe?

Yes, you can use frozen shrimp and clams, but be sure to thaw them completely and drain excess water before cooking to prevent diluting the broth.

Is there a vegetarian version of this seafood boil?

While this recipe centers on seafood and sausage, you can omit those and add extra potatoes, corn, mushrooms, and other vegetables. Use vegetable broth and Old Bay seasoning for similar spicy, savory flavors.