Best Seafood Boil || Gracefult Kitchen

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Best Seafood Boil

Prawn

This seafood boil is loaded with crab, shrimp, and clams, and has to be the absolute best way to enjoy seafood. The lemon, thyme, and Old Bay seasoning really make the boil. The potatoes, corn, and sausage are mouthwatering for anyone who is not a big seafood lover. Enjoy in the summer or at Christmas when you have time to relax with friends and family!

Ingredients

4 lemons, halved
2 medium sweet onions (such as Vidalia®), quartered
4 serrano chiles, split in ½ lengthwise and seeds and membranes removed
2 heads garlic, peeled and halved
2 bunches fresh thyme, tied with string
1 ⅔ cups seafood seasoning (such as Old Bay®), or more to taste
6 teaspoons kosher salt, or more to taste
6 bay leaves
3 pounds medium red potatoes, sliced in half
5 (13 ounce) packages smoked kielbasa sausage, cut into 2-inch pieces
6 ears sweet corn, halved
30 littleneck clams, scrubbed
4 pounds jumbo shrimp, deveined, tail on
2 ½ pounds Alaskan king crab legs

Description

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.
Stir potatoes into the pot and simmer for 15 to 20 minutes.
Next, add sausage and corn; cook another 5 minutes, making sure everything stays covered with the liquid.
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).
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.

Cook’s Note

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. 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 they don't die — don't let the grocery store clerk seal the bag.

I also keep some of the boiling liquid on the side. It's great to pour over the shrimp as you eat.

Serve with cold beer and plenty of napkins.