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East Coast Seafood Boil
A traditional summer shellfish feast.
Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 8 people
Calories: 486 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 2 lbs small, new potatoes
- 2 large White onions cut in 8ths
- 1 head garlic halved
- 2 ribs celery roughly chopped
- 3 Tablespoons Old Bay seasoning
- 2 Tablespoons kosher salt
- 2 bay leaves
- 4 prigs fresh thyme
- 1 bottle white wine
- 4 ears corn shucked, halved
- 4 live lobsters elastics removed
- 1 lb fresh littleneck clams
- 1 lb fresh mussels
- 24 large shrimp unpeeled
- 1 cup salted butter melted
- 2 lemons quartered
Instructions
- Prepare the serving table with newspaper or brown paper. Gather lobster cracking tools. Have plenty of napkins on hand. Pour a glass of wine.
- In a large stock pot, place the potatoes, onion, garlic and celery. Sprinkle in the Old Bay and salt. Drop in the bay leaf and thyme.
- Pour the bottle of wine into the pot, as well as an additional 2 quarts (8 cups) of water. Bring everything to a boil over high heat. Then reduce heat slightly and simmer for about 12-15 minutes, or until the potatoes are fork tender.
- Meanwhile, run clams and mussels under cool water, scrub them and remove any 'beard'. Discard any that are cracked or broken.
- I choose to kill the lobsters quickly, instead of boiling them alive. The point of a chef's knife straight through the brain renders them brain dead. Do this only JUST before cooking.
- Carefully lower the corn into the pot, followed by the lobsters. Tip the clams and mussels on top. Cover tightly with the lid and steam for 12 minutes.
- Scatter the shrimp over the top of the shellfish in the pot. Replace lid and steam for 3 minutes, or until the shrimp is bright pink. You are ready to serve!
- Have a friend help you remove the pot from heat. Remove the lid. Use a colander or 'spider' to scoop all the contents of your seafood boil out and place it on the table. Serve at once with melted butter and lemon wedges.
- Zero Waste Tip: let the seafood stock cool, then strain and transfer to jars. Keep for seafood chowder, risotto or Simple Cioppino.
Cup of Yum
Notes
- Add more corn if you like. Sometimes I will do 8 whole ears if I have a hungry crowd to feed.
Nutrition Information
Calories
486kcal
(24%)
Carbohydrates
32g
(11%)
Protein
19g
(38%)
Fat
25g
(38%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
155mg
(52%)
Sodium
2387mg
(99%)
Potassium
924mg
(26%)
Fiber
4g
(16%)
Sugar
4g
(8%)
Vitamin A
909IU
(18%)
Vitamin C
44mg
(49%)
Calcium
138mg
(14%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 486
% Daily Value*
| Calories | 486kcal | 24% |
| Carbohydrates | 32g | 11% |
| Protein | 19g | 38% |
| Fat | 25g | 38% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 155mg | 52% |
| Sodium | 2387mg | 99% |
| Potassium | 924mg | 20% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 909IU | 18% |
| Vitamin C | 44mg | 49% |
| Calcium | 138mg | 14% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.