Seafood Boil

This seafood boil recipe is full of all your faves, and coated in butter and Old Bay.

By Lena Abraham

Original recipe source

Cook time: 40 minutes

Servings: 2

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
• 16 oz lager such as Narragansett
• 1 cup white wine vinegar
• 0.5 cup Old Bay seasoning
• 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 sweet corn shucked and halved
• 1 lb littleneck clams cleaned
• 1 lb medium shell-on shrimp
• 12 oz cooked sausage such as andouille or kielbasa, cut into 1” slices
• 4 tbsp butter melted
• 0 lemon wedges for serving
• 0 Old Bay seasoning for serving

Instructions

1. In 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.
2. Add onion and garlic cloves to pot and let cook, undisturbed, until they begin to brown, 3 to 4 minutes.
3. Add 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.
4. Add potatoes, cover, and cook until mostly tender (a fork should slide in with a little resistance), about 8 minutes.
5. Add corn and clams, cover, and cook 5 minutes more, until most clams are open and corn is bright yellow.
6. Add shrimp and cooked sausage, cover, and cook until shrimp is pink and opaque and sausage is warmed through, 1 to 2 minutes.
7. Drain 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.