Old Bay Seafood Boil

1. Fill a very large stockpot fitted with a basket insert with about 8 quarts of water, or about halfway full. Squeeze lemons into the water, tossing the halves in too. Add onions, chiles, garlic, thyme, seafood seasoning, kosher salt, and bay leaves; bring to a boil over medium-high heat. Reduce heat and simmer for 10 minutes.

2. Stir potatoes into the pot and simmer for 15 to 20 minutes.

3. Next, add sausage and corn; cook another 5 minutes, making sure everything stays covered with the liquid.

4. Add clams and boil until they open, about 8 minutes. Toss in shrimp and shut off the heat. Cover the pot and let shrimp steep in the flavor for 10 minutes, adding crab in the last 5 minutes (press them into the liquid).

5. Drain and spread crab, shrimp, sausage, clams, corn, potatoes, and onions out on a newspaper-covered table or on three large serving trays. Sprinkle with a dusting of Old Bay or provide for individual use.

Tips

You need a very large pot for this. I use a turkey fryer. You can also divide into 2 stockpots (or cut the recipe in half). The water level will rise when you add the ingredients so keep this in mind as you fill. I fill mine about halfway.

You should be able to smell the broth with plenty of salt and spice, taste, and add Old Bay and kosher salt accordingly. You want the broth to be strong so some of the flavor can penetrate and get absorbed by the potatoes and sausage.

A lot of people will want to skimp out on the littleneck clams, but trust me, don't, as they add a lot of flavor and have a very pleasant taste. Buy them the day you plan to use them and keep them in a bowl of ice, open, so that they don't die (don't allow the grocery store clerk to seal the bag).

I also keep some of the boiling liquid on the side as it is great to pour over the shrimp as you eat.

Editor's Note:

Nutrition data for this recipe includes the full amount of simmering liquid. The actual amount of simmering liquid consumed will vary.