Approved by the 
Yields:
4 - 6 serving(s)
Prep Time:
25 mins
Total Time:
40 mins
Jump to recipeIf you love a messy, dig-in-with-your-hands meal, make yourself a seafood boil. This seafood boil, to be exact. It's loaded with all the boil mainstays, and cooked in a flavorful broth that's heavy on the Old Bay.
Make sure you prep all your ingredients before putting your pot over heat; this dish is all about timing, and you don't want to overcook your seafood. (The sausage, corn, and potatoes are a bit more forgiving.) If you'd like to leave out the beer, it can be replaced with water.
How you serve this boil is entirely up to you. Some prefer to mix the broth from the boil with butter and pour over the seafood, while others go for straight butter and lemon wedges. Because I can never have enough Old Bay, I like keeping a small bowl of the stuff on my plate so I can dip my seafood (or potatoes!) in butter first, then coat in more Old Bay. Rich, salty, and so satisfying.
Made this recipe? Let us know how it went in the comment section below!
No big pots in your kitchen? Try our Sheet Pan Shrimp Boil instead!
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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
Directions
- Step 1In a large stock pot over medium heat, heat oil until shimmering. Add sausage and cook, cut sides down, until golden on both ends, 4 to 6 minutes. Transfer sausage to a plate. Add onion and garlic cloves to pot and let cook, undisturbed, until they begin to brown, 3 to 4 minutes.
- Step 2Add water and, using a wooden spoon, scrape up any brown bits from the bottom of the pot. Add beer, vinegar, Old Bay, bay leaves, sugar, salt, and pepper and bring to a boil.
- Step 3Add potatoes, cover, and cook until mostly tender (a fork should slide in with a little resistance), about 8 minutes. Add corn and clams, cover, and cook 5 minutes more, until most clams are open and corn is bright yellow. Add shrimp and cooked sausage, cover, and cook until shrimp is pink and opaque and sausage is warmed through, 1 to 2 minutes.
- Step 4Drain cooking liquid and discard onion, bay leaves, and any unopened clams. Transfer seafood, potatoes, sausage, and corn to serving bowls or a newspaper-lined table. Serve with melted butter, lemons, more Old Bay, and plenty of napkins.
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