PNW Seafood Boil

You'll Need:

  • 1 lb bacon, diced

  • 2 lbs small red potatoes, scrubbed

  • 5 ears of corn, shucked and cut into thirds

  • 4 cloves garlic, minced

  • 4 scallions, sliced

  • 2 shallots, diced

  • Flat Parsley, rough chopped

  • 1/2 cup butter

  • 2 cups white wine

  • 3 tablespoons Old Bay seasoning

  • 96 oz chicken broth (I used two 48-oz packages)

  • 2 fresh Dungeness crab

  • 4 lbs fresh clams

  • 2 lbs fresh mussels

  • 1 lb fresh shrimp, shells on

Start by:

  • Fry diced bacon in bottom of LARGE stock pot or turkey fryer until crisp. Remove bacon from pot and place on a plate with paper towels to drain, set aside. (Leave bacon fat in the bottom of the pot.)

  • Melt butter in the bottom of the pot, and add in garlic, shallots, scallions and parsley. Cook about 5 minutes, stirring occasionally.

  • Deglaze pot with 2 cups white wine. Stirring constantly. Cook until alcohol smell dissipates (about 3 minutes) then add Old Bay seasoning, chicken broth, and about 6 cups more of water. (About to the fill line in turkey fryer, or until stock pot is halfway full.)

  • Bring to a boil and then place the lid on. Let broth boil about 25 minutes or so.

  • After 25 minutes, pop open the lid, place your basket inside the stock pot and toss in the potatoes. Place lid back on and allow potatoes to cook about 7 minutes. (If your potatoes are larger than a golf ball, cook about 3-5 minutes longer.)

  • Add in corn, mussels, clams, and bacon and give it all a good stir.

  • Place your crab on top, close the lid and boil an additional 10 minutes.

  • Next, open the lid, throw the shrimp on top, replace the lid and take pot off the heat. Keep the lid on about 6-7 minutes, as the shrimp will cook in the steam and remain tender.

  • After 6-7 minutes, take the basket out and pour your contents either into a large bowl, out on a large serving board, or on some newspaper spread across your table.

  • Serve with toasted French bread, drawn butter, bowls of the broth, or whatever you fancy!

  • Enjoy!

Note: This dish is incredible with my Cilantro Chimichurri! You can find the recipe here!

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Chicken Chow Mein