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Mike Price's Seafood Boil

5 from 2 votes
Servings 6
"Seafood is natural to me," Price says. "And a seafood boil is especially nice for a gathering since you can include a variety of clams, shrimp, and even lobster, which makes everybody happy." And, he adds, "this one-pot meal also gives the host time to socialize and hang out, so that you're not stuck grilling a bunch of steaks."


  • 2 tablespoons canola oil
  • 8-10 medium garlic cloves (smashed)
  • 1 large onion (diced)
  • 2 cups white cooking wine (preferably sauvignon blanc, pinot grigio, or Chablis)
  • 2 whole lemons (divided)
  • ¼ cup Old Bay Seasoning
  • 1 pound small Yukon Gold or red bliss potatoes (halved)
  • 4-6 ears Sweet Corn (shucked, cut into thirds)
  • 1 pound chorizo (cut into 1-inch pieces)
  • 6 large male blue crabs (or 1 pound of other crab, such as snow crab, king crab, or Dungeness)
  • 3 whole lobsters (about 1½ pounds each, split lengthwise, stomach removed)
  • 2 dozen littleneck clams (cleaned)
  • 1 pound Jumo white shrimp (peeled and deveined)
  • 4 tablespoons unsalted butter
  • 2 tablespoons chopped parsley


  • In a large pot set over medium heat, add the canola oil and the garlic, cook for about 30 seconds. Add the onions and sauté until tender, about 4-5 minutes. Add the white wine and allow the liquid to reduce by half.
  • Quarter one of the lemons and add it to the pot along with the Old Bay seasoning. Add the potatoes, corn, chorizo, and just enough water to cover.
  • Bring the pot to simmer. Then layer the crabs, followed by the split lobsters. Cover with the lid and allow to steam for 3-4 minutes.
  • Add the littleneck clams, cover with the lid, and allow to steam for 3-4 minutes more. Then, add the shrimp, remove the pot from the heat, and allow to rest 5 minutes covered.
  • Carefully transfer the seafood and vegetables to a large serving platter, reserving the steaming liquid.
  • Transfer 1½ cups of the cooking liquid to a small saucepan, add the butter, and bring to a boil. Taste and adjust for seasoning, and then pour the liquid over the cooked seafood platter.
  • Sprinkle with the chopped parsley, cut the remaining lemon into wedges, and serve.
Author: Mike Price
Course: Main Course
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