Description

A classic Southern-style Seafood Boil featuring a savory mix of smoked sausage, tender shrimp, littleneck clams, corn on the cob, and red potatoes simmered in a flavorful beer and Old Bay spiced broth. This hearty and festive one-pot meal is perfect for gatherings and delivers bold, comforting flavors with a buttery finish.

Ingredients

Scale

Produce

1 white onion, quartered
8 garlic cloves, smashed and peeled
1 lb. small red potatoes, halved if large
3 ears sweet corn, shucked and halved
lemon wedges, for serving

Seafood & Meat

12 oz. smoked sausage, such as andouille or kielbasa, cut into 1” slices
1 lb. littleneck clams, cleaned
1 lb. medium shell-on shrimp

Pantry & Spices

1 Tbsp. extra-virgin olive oil
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

Dairy

4 Tbsp. butter, melted

Instructions

Cook the Sausage: In a large stock pot over medium heat, heat the olive oil until shimmering. Add the sliced smoked sausage, cooking cut sides down until golden and crisp, about 4 to 6 minutes. Remove the sausage and set aside on a plate.
Sauté Aromatics: Add the quartered onion and smashed garlic cloves to the pot. Let them cook undisturbed until they begin to brown, about 3 to 4 minutes. This will build deep flavor for the broth.
Prepare Broth: Pour in the water and use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot. Add the lager beer, white wine vinegar, Old Bay seasoning, dried bay leaves, granulated sugar, kosher salt, and freshly ground pepper. Bring this mixture to a rolling boil.
Cook Potatoes: Add the halved red potatoes to the boiling broth. Cover the pot and cook them until they are mostly tender but still slightly firm to the bite, approximately 8 minutes. Test with a fork to check texture.
Add Corn and Clams: Add the halved corn cobs and cleaned littleneck clams to the pot. Cover and cook for an additional 5 minutes until most of the clams have opened and the corn is bright yellow and tender.
Finish with Shrimp and Sausage: Add the medium shrimp and previously cooked sausage back into the pot. Cover and cook until the shrimp turn pink and opaque and the sausage is heated through, about 1 to 2 minutes.
Drain and Serve: Drain the cooking liquid, discarding the onion quarters, bay leaves, and any unopened clams. Transfer the seafood, sausage, potatoes, and corn to serving bowls or spread on a newspaper-lined table for a traditional presentation. Serve hot with melted butter, lemon wedges, extra Old Bay seasoning, and plenty of napkins.

Notes

Be sure to clean the clams thoroughly to remove any sand or grit before cooking.
Use a lager beer like Narragansett for authentic flavor; substitute with other light beers if unavailable.
Adjust Old Bay seasoning to taste, adding more at serving if desired for extra spice.
Serve immediately for the best texture and flavor of seafood.
Leftovers can be refrigerated and reheated gently, but seafood is best fresh.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Stovetop
Cuisine: Southern American

Keywords: seafood boil, smoked sausage, shrimp boil, Old Bay, Southern seafood, clams, corn on the cob, red potatoes, beer broth