Southern Seafood Boil: Put a Little Simmer in Your Summer!

Hi, Seafoodies!

Here at Dish on Fish, we’re firm believers that good things come in threes. Stooges, Neapolitan ice cream, Hollywood blockbusters, and the list goes on! So, when we set out to recreate a classic seafood boil you can make at home, we aimed to hit the trifecta. Understandably, we’re triply proud to introduce our latest recipe: a delectable three-seafood boil that’s packed with plump shrimp, tender mussels and briny clams. It’s a shellfish extravaganza that’s super easy to create at home. Let’s turn your kitchen into a coastal getaway and get cooking. 

As far as recipes go, a boil is incredibly simple: Add seafood and veggies to a pot of heady broth, then let ‘er steam. Our recipe calls for either a hearty lager or wine for the broth — aromatic vegetables, and a liberal dose of Old Bay seasoning. Baby red potatoes and hunks of corn on the cob round out the mix. Add the seafood to the pot in order of cooking time; strain off the liquid; then, let the feasting begin! Topped with butter and parsley, this is a summer-ready seafood dish you can turn out onto a large platter or — our preference — paper-covered picnic tables, al fresco. Nothing fancy, just fabulous eats!

Pro tip: when you bring the clams and mussels home, remove them from the netting and place in the fridge on a bowl of ice until cooking time. Any crustaceans that don’t open during the cooking process should be discarded. 

This is a hearty and healthy boil recipe that will impress everyone. If you’ve been searching for casual summer entertaining ideas, you’ll definitely want to give this seafood boil a try. But be prepared: Wherever this dish goes, rave reviews and recipe requests are sure to follow. Enjoy!

Print

• 5 quarts water
• 24 ounces lager (or white wine to make gluten-free)
• 1 sweet onion, chopped
• 2 garlic cloves, minced
• 1½ pounds baby red potatoes, diced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 5 tablespoons Old Bay seasoning
• 2 teaspoons kosher salt
• 2 teaspoons freshly ground black pepper
• 2 bay leaves
• 4 ears corn on the cob, each cut crosswise into four pieces
• 2 pounds mussels, cleaned and debearded
• 1 pound clams, washed, cleaned and picked through (discard clams that are open or broken)
• 1 pound large shrimp, peeled and deveined
• 1 tablespoon butter, melted
• Fresh parsley, optional
• Lemon quarters, optional

1. Add water to a Dutch oven or big pot; bring to a boil. Add beer (or wine), onion, garlic, potatoes, carrots, celery, Old Bay seasoning, salt, pepper and bay leaves; bring to a boil, cover and continue to boil for 2 minutes. Add corn; cover and boil for another 5 minutes.
2. Add clams to the pot; cover and cook for 1 to 2 minutes. Add mussels to the pot; cover and cook for 5 minutes. Add shrimp; cover and cook for an additional 3 to 4 minutes, or until seafood is cooked through. Shrimp are cooked when pink, and mussels and clams are cooked through when opened.
3. Pour pot through a large colander to strain liquids. Place cooked seafood and vegetables on a large platter (discard any clams or mussels that are not opened). Drizzle with butter and parsley, if desired and serve with lemon quarters.

Notes

Recommended equipment; Dutch oven or large pot, tongs, large platter

• Author: Dish on Fish
• Prep Time: 10
• Cook Time: 35