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One Pot Summer Seafood Boil

One pot summer seafood boil with shrimp, crab, clams, sausage, corn, and baby potatoes simmered in a buttery Old Bay broth. Everything dumps onto parchment and gets finished with garlicky lemon butter sauce for bold, hand-dig-in flavor.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Seafood & Protein
  • 1 lb large shrimp, shell-on, deveined Keep shells on; devein before cooking.
  • 1 lb snow crab legs or king crab clusters Use either snow crab legs or king crab clusters.
  • 1 lb littleneck clams (scrubbed) Scrub thoroughly before adding to the pot.
  • 12 oz andouille sausage, sliced into rounds Slice into rounds for even simmering.
Vegetables
  • 4 ears of corn, cut into thirds Cut into thirds so pieces cook evenly.
  • 1 lb baby potatoes (red or yellow), halved Halve for faster tenderness.
  • 1 whole garlic head, halved crosswise Adds mellow garlic flavor to the boil.
  • 1 large onion, quartered Quarter for sweet, savory broth base.
  • 1 lemon, halved Use lemon halves in the simmering broth and for finishing.
Broth & Seasoning
  • 3 tbsp Old Bay seasoning Use for classic seafood boil flavor.
  • 1 tbsp smoked paprika Adds smoky color and depth.
  • 1 tsp cayenne pepper (adjust to taste) Adjust for heat level.
  • 1 tsp garlic powder Seasoned garlic backbone for the broth.
  • 1 tsp onion powder Rounds out the savory base.
  • 1 Salt to taste Add to taste during the boil step.
  • 3 tbsp unsalted butter Helps enrich the broth; add early with the aromatics.
  • 3 tbsp olive oil Adds body to the broth.
  • 8 cup water or seafood stock Choose water for lighter broth or seafood stock for more seafood flavor.
  • 12 oz (1 bottle) beer (lager or ale, optional — or replace with more stock) Optional; substitute more stock if skipping beer.
Finishing Butter Sauce
  • 4 tbsp unsalted butter, melted Melt gently so it stays smooth.
  • 4 garlic cloves, minced Minced so it cooks quickly.
  • 2 tbsp Old Bay seasoning Stirs in for a stronger finish.
  • 1 tbsp fresh parsley, chopped Fresh parsley brightens the sauce.
  • 1 juice of 1 lemon Juice fresh for best flavor.
For Serving
  • 1 Fresh lemon wedges Serve alongside for squeezing over the top.
  • 1 Fresh parsley, roughly chopped Scatter on top for a fresh finish.
  • 1 crusty bread or French baguette Great for soaking up the broth.

Equipment

  • 1 large stockpot (8–10 quart)
  • 1 small saucepan

Method
 

Make the Old Bay boil broth
  1. Fill a large stockpot (8–10 quart) with water or seafood stock, beer, olive oil, Old Bay seasoning, smoked paprika, cayenne pepper, garlic powder, onion powder, and salt, then squeeze in the lemon halves and toss them in too. Bring to a rolling boil over high heat.
  2. Add the baby potatoes and halved garlic head, then boil for 12–15 minutes until the potatoes are just beginning to soften but not fully cooked. Keep the liquid at a steady boil with visible bubbling.
Cook sausage, corn, and shellfish in order
  1. Add the andouille sausage and corn, then cook for 5–7 more minutes until the corn is bright yellow and tender. Stir gently a couple of times so the sausage rounds and corn move through the broth.
  2. Add the crab legs and clams, then cook for 4–5 minutes until the clams begin to open. Watch for shells to pop open as your timing cue.
  3. Add the shrimp last, then cook for 2–3 minutes until the shrimp are pink and curled. Do not overcook; once they curl firmly, remove from heat and immediately discard any clams that haven't opened.
Make the finishing butter sauce
  1. Melt 4 tbsp butter in a small saucepan over low heat, then add minced garlic and sauté for 1 minute. You should smell garlic without browning it.
  2. Stir in Old Bay, parsley, and lemon juice, then remove from heat. Keep the sauce warm so it drizzles smoothly.
Serve as a hands-on spread
  1. Drain the pot while reserving a cup of broth if desired, then pour everything out onto a large parchment-lined tray or table spread. Let it settle briefly so the seafood doesn’t slide around.
  2. Drizzle the finishing butter sauce generously over the entire spread, then scatter fresh parsley and lemon wedges on top. Serve immediately with crusty bread for soaking up the broth and plenty of napkins.

Notes

Pro tip: keep the shrimp last and cook only until pink and curled—overcooking makes them rubbery. Refrigerate leftovers in an airtight container up to 3 days (seafood will soften); freezer: yes for the sausage/potato base but clams and shrimp can lose texture, so best enjoyed fresh. For a lighter option, swap half the butter in the broth for extra olive oil and reduce the finishing butter sauce to 2 tbsp.