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!