18 Flavorful Seafood Boil Recipes Perfect for Summer

Summer is calling, and there’s no better way to answer than with a vibrant seafood boil! Whether you’re craving spicy Cajun shrimp, buttery garlic crab, or a fuss-free foil pack feast, these 18 mouthwatering recipes bring coastal flavors straight to your table. Perfect for backyard gatherings or easy weeknight dinners, dive in and discover your new favorite way to savor the season—one delicious bite at a time.

Cajun-style shrimp and crab boil

There’s something about a Cajun-style shrimp and crab boil that just screams summer to me. Maybe it’s the way the spices mingle in the air or how it brings everyone together around the table, ready to dig in with their hands. I remember my first time trying it at a backyard party in Louisiana, and I’ve been hooked ever since.

Ingredients

• Shrimp – 2 lbs
• Crab – 2 lbs
• Corn on the cob – 4 ears
• Small red potatoes – 2 lbs
• Andouille sausage – 1 lb
• Old Bay seasoning – ½ cup
• Garlic – 6 cloves
• Lemon – 2
• Butter – 1 cup

Instructions

1. Fill a large pot with water until it’s about halfway full and bring to a boil over high heat.
2. Add the Old Bay seasoning and garlic to the boiling water, stirring to combine.
3. Tip: For an extra kick, add a tablespoon of cayenne pepper to the boiling water.
4. Add the potatoes to the pot and cook for 10 minutes.
5. Add the corn and sausage to the pot and cook for another 5 minutes.
6. Tip: If you prefer your corn more tender, add it with the potatoes.
7. Add the shrimp and crab to the pot and cook for 4 minutes, or until the shrimp are pink and opaque.
8. Tip: Don’t overcrowd the pot; cook in batches if necessary to ensure everything cooks evenly.
9. Drain the boil and transfer to a large serving platter.
10. Melt the butter and squeeze the lemon juice over the top, tossing gently to coat.

Heaping piles of shrimp, crab, and sausage soaked in buttery, spicy goodness—this boil is a feast for the senses. Serve it right on the table covered with newspaper for a truly hands-on experience that’s as fun to eat as it is delicious.

Garlic butter lobster boil

Just when I thought summer couldn’t get any better, I stumbled upon the ultimate seafood feast that’s become a staple in my kitchen—garlic butter lobster boil. There’s something magical about the combination of succulent lobster, rich garlic butter, and the simplicity of a one-pot meal that screams summer gatherings.

Ingredients

• Lobster – 2 lbs
• Butter – ½ cup
• Garlic – 4 cloves
• Lemon – 1
• Old Bay Seasoning – 2 tbsp

Instructions

1. Fill a large pot with water until it’s halfway full and bring it to a boil over high heat.
2. Add the Old Bay Seasoning to the boiling water, stirring it in until fully dissolved.
3. Carefully place the lobsters into the pot, cover, and cook for 8 minutes exactly for perfectly tender meat.
4. While the lobsters cook, melt the butter in a small saucepan over low heat.
5. Mince the garlic cloves finely and add them to the melted butter, cooking for 1 minute until fragrant.
6. Squeeze the juice of one lemon into the garlic butter, stirring to combine.
7. Once the lobsters are done, remove them from the pot and let them cool for a few minutes before cracking them open.
8. Serve the lobsters with the garlic butter sauce on the side for dipping or drizzle it over the top for extra flavor.

Absolutely nothing beats the tender, juicy texture of lobster paired with the bold flavors of garlic butter. For an extra touch, serve this dish with a side of crusty bread to soak up all that delicious sauce.

Old Bay seasoned clam and mussel boil

Unbelievably, the first time I tried an Old Bay seasoned clam and mussel boil was at a tiny seaside shack during a road trip along the East Coast. The memory of that spicy, briny flavor has stuck with me ever since, inspiring me to recreate it at home whenever I’m craving something that tastes like summer.

Ingredients

• Clams – 2 lbs
• Mussels – 2 lbs
• Old Bay Seasoning – ¼ cup
• Butter – ½ cup
• Garlic – 4 cloves, minced
• Lemon – 1, sliced
• Water – 4 cups

Instructions

1. Rinse clams and mussels under cold water, scrubbing any stubborn dirt off their shells.
2. In a large pot, melt butter over medium heat, then add minced garlic, sautéing until fragrant, about 1 minute.
3. Add water and Old Bay Seasoning to the pot, stirring to combine, then bring to a boil over high heat.
4. Once boiling, add clams and mussels to the pot, covering with a lid to steam, for about 5-7 minutes, or until shells open.
5. Discard any clams or mussels that do not open after cooking.
6. Add lemon slices to the pot, giving everything a gentle stir to distribute the flavors.
7. Serve immediately in a large bowl, ensuring to ladle some of the flavorful broth over the shellfish.

Last night, I served this boil with nothing but a loaf of crusty bread to soak up the broth, and it was perfect. The Old Bay gives the shellfish a kick that’s balanced by the sweetness of the clams and mussels, making every bite a little adventure.

Lemon herb shrimp and scallop boil

Back when I first tried my hand at seafood boils, I was intimidated by the thought of getting the flavors just right. But this lemon herb shrimp and scallop boil? It’s become my go-to for impressing guests without spending all day in the kitchen.

Ingredients

• Shrimp – 1 lb
• Scallops – 1 lb
• Lemon – 2, sliced
• Garlic – 4 cloves, minced
• Butter – ½ cup
• Old Bay seasoning – 2 tbsp
• Parsley – ¼ cup, chopped
• Water – 4 cups

Instructions

1. In a large pot, bring 4 cups of water to a boil over high heat.
2. Add the sliced lemons and minced garlic to the boiling water, then reduce heat to medium and let simmer for 5 minutes to infuse the water with flavor.
3. Tip: For an extra flavor boost, gently crush the garlic before adding it to the water.
4. Add the shrimp and scallops to the pot, ensuring they’re fully submerged, and cook for 3 minutes.
5. Tip: Don’t overcrowd the pot; cook in batches if necessary to ensure even cooking.
6. Drain the seafood and lemons, reserving ½ cup of the cooking liquid.
7. In the same pot, melt the butter over medium heat, then stir in the Old Bay seasoning and reserved cooking liquid to create a sauce.
8. Return the seafood to the pot, tossing gently to coat in the sauce, and cook for an additional 2 minutes.
9. Tip: For a brighter flavor, add a squeeze of fresh lemon juice just before serving.
10. Garnish with chopped parsley and serve immediately.

Rich in flavor with a perfect balance of citrus and spice, this dish is a crowd-pleaser. Serve it over a bed of rice or with crusty bread to soak up every last drop of that delicious sauce.

Coconut curry seafood boil

Last weekend, I stumbled upon the most delightful twist to the classic seafood boil during a casual dinner at a friend’s place. The addition of coconut milk and curry powder transformed the dish into a creamy, aromatic feast that I couldn’t wait to recreate at home.

Ingredients

• Shrimp – 1 lb
• Crab legs – 1 lb
• Corn on the cob – 2, cut into halves
• Red potatoes – 1 lb, quartered
• Coconut milk – 1 can (13.5 oz)
• Curry powder – 2 tbsp
• Garlic – 3 cloves, minced
• Butter – ½ cup
• Salt – 1 tbsp

Instructions

1. Fill a large pot with water until it’s half full, add salt, and bring to a boil over high heat.
2. Once boiling, add the quartered red potatoes and cook for 10 minutes. Tip: Potatoes should be slightly tender but not fully cooked.
3. Add the corn halves to the pot and continue boiling for another 5 minutes.
4. In a separate pan, melt butter over medium heat, add minced garlic, and sauté until fragrant, about 1 minute.
5. Stir in curry powder and coconut milk into the garlic butter, mixing well to combine. Tip: Keep the heat low to prevent the coconut milk from separating.
6. Add shrimp and crab legs to the large pot with potatoes and corn, then pour the coconut curry mixture over everything.
7. Cover the pot and let everything simmer together for 5 minutes, or until the seafood is fully cooked. Tip: The shrimp should turn pink and opaque.
8. Remove from heat and let it sit covered for 2 minutes to allow the flavors to meld.

How the coconut curry seafood boil turns out is nothing short of magical—the seafood is succulent, the potatoes and corn soak up all the creamy, spicy goodness, and the aroma is irresistible. Serve it straight from the pot for a messy, fun family-style meal that’s sure to impress.

Southern-style crab and corn boil

Picture this: a steamy pot of Southern-style crab and corn boil, bubbling away on a lazy summer afternoon. It’s the kind of dish that brings everyone to the table, with its irresistible aroma and promise of a messy, joyful feast. I remember my first time trying it at a backyard party in Georgia, and I’ve been hooked ever since.

Ingredients

• Crab – 2 lbs
• Corn – 4 ears
• Old Bay seasoning – ¼ cup
• Butter – ½ cup
• Water – 8 cups

Instructions

1. Fill a large pot with 8 cups of water and bring to a boil over high heat.
2. Add ¼ cup of Old Bay seasoning to the boiling water, stirring to dissolve.
3. Carefully place 2 lbs of crab into the pot, ensuring they’re fully submerged.
4. Reduce heat to medium and let the crab simmer for 10 minutes, covered.
5. While the crab cooks, shuck 4 ears of corn and cut each into thirds.
6. After the crab has simmered for 10 minutes, add the corn to the pot.
7. Cover the pot again and let everything cook for another 5 minutes.
8. Turn off the heat and stir in ½ cup of butter until melted.
9. Let the boil sit covered for 2 minutes to allow the flavors to meld.
10. Drain the pot and transfer the crab and corn to a large serving platter.

Kick back and enjoy the sweet, buttery corn paired with the spicy, succulent crab. For an extra touch, serve it on a newspaper-covered table with plenty of napkins and cold beers on the side.

Thai-inspired seafood boil with lemongrass

Last summer, I stumbled upon this Thai-inspired seafood boil at a tiny beachside shack, and it’s been a game-changer for my seafood nights. The lemongrass adds a refreshing zing that perfectly balances the richness of the seafood, making it a must-try for any home chef looking to spice up their dinner routine.

Ingredients

• Shrimp – 1 lb
• Mussels – 1 lb
• Lemongrass – 2 stalks
• Coconut milk – 1 cup
• Garlic – 3 cloves
• Red chili flakes – 1 tbsp
• Lime – 1
• Salt – 1 tsp

Instructions

1. Peel and devein the shrimp, leaving the tails on for presentation.
2. Clean the mussels under cold water, removing any beards and discarding any that are open.
3. Bruise the lemongrass stalks with the back of a knife to release their aroma, then cut into 2-inch pieces.
4. In a large pot, sauté minced garlic and red chili flakes in a bit of oil over medium heat until fragrant, about 1 minute.
5. Add the lemongrass to the pot, followed by the coconut milk and salt, bringing the mixture to a gentle simmer.
6. Tip: Simmering the lemongrass in the coconut milk for 5 minutes before adding the seafood infuses the broth with more flavor.
7. Add the shrimp and mussels to the pot, covering with a lid and cooking for 5 minutes, or until the shrimp are pink and the mussels have opened.
8. Tip: Discard any mussels that haven’t opened after cooking, as they’re not safe to eat.
9. Squeeze the juice of one lime over the seafood boil before serving to brighten the flavors.
10. Tip: Serve this dish with a side of steamed rice to soak up the delicious coconut broth.

Unbelievably, the combination of tender seafood and aromatic lemongrass creates a dish that’s both light and deeply satisfying. Try serving it in a large, shallow bowl with extra lime wedges on the side for a burst of freshness with every bite.

Creole shrimp and sausage boil

Unbelievable as it may seem, the first time I tried a Creole shrimp and sausage boil was at a backyard party in New Orleans, and I’ve been hooked ever since. There’s something about the spicy, smoky flavors combined with the freshness of the shrimp that makes this dish a crowd-pleaser every time.

Ingredients

• Shrimp – 2 lbs
• Andouille sausage – 1 lb
• Corn on the cob – 4 ears
• Old Bay seasoning – 2 tbsp
• Garlic – 4 cloves, minced
• Butter – ½ cup
• Lemon – 1, sliced

Instructions

1. Fill a large pot with water until it’s about halfway full and bring to a boil over high heat.
2. Add the Old Bay seasoning and minced garlic to the boiling water, stirring to combine.
3. Cut the Andouille sausage into 1-inch pieces and add to the pot. Boil for 10 minutes to infuse the water with flavor.
4. Add the corn on the cob to the pot and boil for another 5 minutes. Tip: If you prefer your corn more tender, you can boil it for an additional 2-3 minutes.
5. Add the shrimp to the pot and boil for exactly 3 minutes, or until they turn pink and opaque. Tip: Overcooking shrimp makes them rubbery, so keep an eye on the clock.
6. Drain the water from the pot and transfer the shrimp, sausage, and corn to a large serving platter.
7. Melt the butter in a small saucepan over low heat and drizzle over the boiled ingredients. Tip: For an extra kick, mix a teaspoon of Old Bay seasoning into the melted butter before drizzling.
8. Garnish with lemon slices and serve immediately.

Lusciously buttery with a perfect blend of spice and smokiness, this Creole shrimp and sausage boil is best enjoyed with your hands and plenty of napkins. For a fun twist, serve it over a bed of newspaper for that authentic backyard boil experience.

Smoky paprika clam and potato boil

Craving something that’s both hearty and packed with flavor? I recently stumbled upon this smoky paprika clam and potato boil during a weekend getaway to the coast, and it’s been a game-changer for my summer dinners. The combination of smoky paprika with the freshness of clams and the heartiness of potatoes is simply unbeatable.

Ingredients

• Clams – 2 lbs
• Potatoes – 1.5 lbs, cubed
• Smoked paprika – 2 tbsp
• Garlic – 4 cloves, minced
• Olive oil – 2 tbsp
• Water – 4 cups
• Salt – 1 tsp

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add minced garlic and sauté until fragrant, about 30 seconds, stirring constantly to prevent burning.
3. Stir in smoked paprika and quickly add the cubed potatoes, tossing to coat them evenly with the oil and spices.
4. Pour in water and bring to a boil, then reduce heat to a simmer and cook for 15 minutes, or until potatoes are just tender.
5. Add clams to the pot, cover, and steam for 5-7 minutes, or until all clams have opened. Discard any that remain closed.
6. Season with salt, give everything a gentle stir, and remove from heat.

You’ll love the way the smoky paprika infuses the clams and potatoes, creating a dish that’s rich in flavor yet surprisingly light. Serve it straight from the pot with crusty bread to soak up the delicious broth, or over a bed of rice for a more substantial meal.

Mediterranean seafood boil with olives and tomatoes

Picture this: a bustling Mediterranean seaside taverna, the air filled with the aroma of fresh seafood mingling with ripe tomatoes and briny olives. That’s the inspiration behind this dish, a one-pot wonder that brings the vibrant flavors of the coast right to your kitchen. I love how the simplicity of the ingredients lets each one shine, creating a dish that’s both rustic and refined.

Ingredients

• Shrimp – 1 lb
• Mussels – 1 lb
• Cherry tomatoes – 2 cups
• Kalamata olives – 1 cup
• Garlic – 4 cloves
• Olive oil – ¼ cup
• White wine – ½ cup
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add minced garlic and sauté until fragrant, 30 seconds, being careful not to burn it.
3. Pour in white wine and let it simmer for 2 minutes to reduce slightly.
4. Add cherry tomatoes and olives, stirring to combine, and cook for 5 minutes until tomatoes start to soften.
5. Season with salt and black pepper, adjusting to your preference.
6. Gently add shrimp and mussels to the pot, covering with a lid, and cook for 5 minutes or until shrimp are pink and mussels have opened.
7. Discard any mussels that haven’t opened after cooking.
8. Serve immediately, garnished with fresh herbs if desired.

With its juicy tomatoes, tender seafood, and briny olives, this dish is a celebration of Mediterranean flavors. I love serving it straight from the pot with crusty bread to soak up all the delicious juices, making every bite a little taste of the sea.

Jerk-seasoned shrimp and lobster boil

Summer evenings call for something spicy, something that brings the heat but also the sweetness of the sea. That’s exactly what this jerk-seasoned shrimp and lobster boil delivers. I remember the first time I tried this dish at a beachside shack in Florida; the flavors were so bold and the seafood so fresh, I knew I had to recreate it at home.

Ingredients

• Shrimp – 1 lb
• Lobster tails – 2
• Jerk seasoning – 2 tbsp
• Butter – ½ cup
• Lemon – 1, sliced
• Garlic – 3 cloves, minced
• Corn on the cob – 2, halved
• Potatoes – 1 lb, quartered

Instructions

1. Fill a large pot with water and bring to a boil over high heat.
2. Add the potatoes to the boiling water and cook for 10 minutes.
3. Add the corn to the pot and continue boiling for another 5 minutes.
4. While the vegetables cook, melt the butter in a small saucepan over low heat. Stir in the minced garlic and jerk seasoning, then remove from heat.
5. Add the shrimp and lobster tails to the large pot, cooking for 3 minutes or until the shrimp are pink and the lobster is opaque.
6. Drain the pot and return the seafood and vegetables to it. Pour the seasoned butter over the top and toss gently to coat.
7. Garnish with lemon slices before serving.

Just imagine the succulent shrimp and lobster, perfectly coated in that spicy, buttery jerk seasoning, with the corn and potatoes soaking up all that flavor. Serve this boil on a large platter for a family-style meal that’s sure to impress.

Asian-style crab and snow pea boil

Having spent countless summers by the coast, I’ve come to cherish the simplicity and bold flavors of seafood boils. This Asian-style crab and snow pea boil is my twist on the classic, combining the sweetness of crab with the crispness of snow peas for a dish that’s as refreshing as it is satisfying.

Ingredients

• Crab – 2 lbs
• Snow peas – 1 cup
• Garlic – 3 cloves, minced
• Ginger – 1 tbsp, grated
• Soy sauce – ¼ cup
• Water – 2 cups

Instructions

1. In a large pot, bring 2 cups of water to a boil over high heat.
2. Add the minced garlic and grated ginger to the pot, boiling for 1 minute to infuse the water with flavor.
3. Gently place the crab into the pot, ensuring it’s fully submerged. Cover and boil for 10 minutes. Tip: Use a timer to avoid overcooking the crab, which can make it tough.
4. Add the snow peas and soy sauce to the pot, stirring gently to combine. Boil for another 2 minutes. Tip: The snow peas should remain bright green and slightly crisp for the best texture.
5. Remove the pot from heat and carefully drain the liquid, reserving a small amount if you prefer a bit of broth with your dish. Tip: Use tongs to handle the crab and snow peas to prevent burning your fingers.

The crab should be tender and flaky, perfectly complemented by the crunch of the snow peas and the savory depth of the soy sauce. Serve this boil over steamed rice or with a side of crusty bread to soak up the flavorful broth.

Spicy garlic butter mussel boil

There’s something about the combination of spicy, garlicky, buttery goodness that makes this mussel boil a standout dish in my kitchen. It’s a recipe that reminds me of summer evenings by the beach, where the only thing missing is the sound of waves.

Ingredients

• Mussels – 2 lbs
• Butter – ½ cup
• Garlic – 4 cloves, minced
• Red pepper flakes – 1 tsp
• Lemon – 1, juiced
• Parsley – 2 tbsp, chopped

Instructions

1. Rinse the mussels under cold water, scrubbing any debris off the shells. Discard any that are open and don’t close when tapped.
2. In a large pot, melt the butter over medium heat. Add the minced garlic and red pepper flakes, sautéing for 1 minute until fragrant.
3. Add the mussels to the pot, stirring to coat them in the garlic butter mixture. Cover and cook for 5-7 minutes, or until the mussels open.
4. Remove from heat and drizzle with lemon juice. Sprinkle chopped parsley over the top before serving.

Key to this dish’s appeal is the tender mussels swimming in a spicy, garlicky butter sauce. Serve it with crusty bread to soak up every last drop of that delicious broth, or over a bed of pasta for a heartier meal.

Citrus-infused shrimp and clam boil

Every summer, I find myself craving the vibrant flavors of the sea, especially when they’re brightened with a touch of citrus. That’s why this citrus-infused shrimp and clam boil has become a staple in my kitchen—it’s quick, flavorful, and brings a little bit of coastal charm to any table.

Ingredients

• Shrimp – 1 lb
• Clams – 1 lb
• Lemon – 1, sliced
• Orange – 1, sliced
• Garlic – 3 cloves, minced
• Butter – ½ cup
• Old Bay seasoning – 2 tbsp
• Water – 4 cups

Instructions

1. In a large pot, bring 4 cups of water to a boil over high heat.
2. Add the sliced lemon, orange, minced garlic, and Old Bay seasoning to the boiling water. Let it simmer for 5 minutes to infuse the flavors.
3. Tip: For an extra flavor boost, lightly crush the citrus slices before adding them to the pot.
4. Add the clams to the pot, cover, and cook for 5 minutes or until the clams start to open.
5. Tip: Discard any clams that do not open after cooking, as they may not be safe to eat.
6. Add the shrimp to the pot, cover, and cook for another 3 minutes or until the shrimp are pink and opaque.
7. Tip: Avoid overcooking the shrimp to keep them tender and juicy.
8. Remove the pot from heat and stir in the butter until melted.
9. Serve the boil directly from the pot or transfer to a large serving dish.

The citrus-infused shrimp and clam boil is a delightful mix of tender seafood and bright, buttery flavors. Try serving it over a bed of rice or with crusty bread to soak up the delicious broth.

Cajun crab and sausage boil with red potatoes

Just last weekend, I found myself craving something that would bring the vibrant flavors of Louisiana right into my kitchen. That’s when I decided to whip up a Cajun crab and sausage boil with red potatoes, a dish that’s as fun to make as it is to eat. Trust me, the combination of spicy sausage, sweet crab, and tender potatoes is nothing short of magical.

Ingredients

• Andouille sausage – 1 lb
• Blue crab – 2 lbs
• Red potatoes – 2 lbs
• Corn on the cob – 4 ears
• Old Bay seasoning – ¼ cup
• Garlic – 6 cloves
• Lemon – 2, halved
• Butter – ½ cup

Instructions

1. Fill a large pot with water until it’s about halfway full and bring to a boil over high heat.
2. Add the Old Bay seasoning and garlic to the boiling water, stirring to combine.
3. Cut the Andouille sausage into 1-inch pieces and add to the pot. Boil for 10 minutes.
4. While the sausage cooks, scrub the red potatoes and cut them into halves.
5. Add the potatoes to the pot and boil for another 15 minutes.
6. Meanwhile, shuck the corn and cut each ear into thirds.
7. Add the corn and blue crab to the pot. Boil for 10 more minutes.
8. Squeeze the lemon halves into the pot and add them in as well.
9. Remove the pot from heat and drain the water, reserving 1 cup of the broth.
10. Melt the butter in a small saucepan over low heat and mix with the reserved broth to create a sauce.
11. Pour the sauce over the boiled ingredients and toss gently to coat.

Zesty and bursting with flavor, this Cajun crab and sausage boil is best served on a large platter, straight to the table for everyone to dig in. The potatoes are perfectly tender, the crab sweet and succulent, and the sausage adds just the right amount of spice. Don’t forget the napkins—this is a hands-on kind of meal!

Herb-butter lobster and scallop boil

Wow, does anything scream summer more than a seafood boil? I remember the first time I tried making this at home; the aroma of herbs and butter filled my kitchen, and I knew I was onto something special. This herb-butter lobster and scallop boil is my go-to for impressing guests or treating myself to a luxurious meal.

Ingredients

• Lobster tails – 2
• Scallops – 1 lb
• Butter – ½ cup
• Garlic – 3 cloves
• Fresh parsley – ¼ cup
• Fresh thyme – 2 tbsp
• Lemon – 1
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Fill a large pot with water and bring to a boil over high heat.
2. Add lobster tails and scallops to the boiling water. Cook for 5 minutes, then remove with a slotted spoon. Tip: Don’t overcrowd the pot to ensure even cooking.
3. In a saucepan, melt butter over medium heat. Add minced garlic, parsley, and thyme, sautéing for 2 minutes until fragrant. Tip: Keep the heat medium to prevent the garlic from burning.
4. Squeeze the juice of one lemon into the butter mixture, then season with salt and black pepper. Stir well.
5. Pour the herb-butter sauce over the cooked lobster and scallops, tossing gently to coat. Tip: Let it sit for a minute to absorb the flavors.

Mmm, the tender lobster and scallops soaked in that rich, herby butter sauce are simply divine. Serve it over a bed of steamed rice or with crusty bread to soak up every last drop of that delicious sauce.

Classic New England seafood boil with clams and corn

Venturing into the heart of New England’s culinary traditions, I stumbled upon the quintessential summer feast—a seafood boil that’s as much about the vibrant gathering around the table as it is about the flavors. I remember my first attempt at this dish, the kitchen filled with the aroma of the ocean and butter, a memory that now defines summer for me.

Ingredients

• Clams – 2 lbs
• Corn – 4 ears, halved
• Butter – ½ cup
• Old Bay Seasoning – 2 tbsp
• Water – 8 cups

Instructions

1. Fill a large pot with 8 cups of water and bring to a rolling boil over high heat.
2. Add 2 tbsp of Old Bay Seasoning to the boiling water, stirring to dissolve completely.
3. Gently place 2 lbs of clams into the pot, ensuring they’re submerged. Cover and cook for 5 minutes.
4. Add 4 halved ears of corn to the pot, re-cover, and cook for an additional 5 minutes.
5. While the seafood and corn cook, melt ½ cup of butter in a small saucepan over low heat, stirring occasionally to prevent burning.
6. After the cooking time, use a slotted spoon to remove the clams and corn from the pot, transferring them to a large serving bowl.
7. Pour the melted butter over the clams and corn, tossing gently to coat.

Out of the pot comes a dish where the clams are tender, the corn sweet and crisp, all enveloped in a buttery, spiced coating. Serve this boil on a newspaper-covered table for an authentic, hands-on dining experience that invites laughter and stories as much as it does appetite.

Conclusion

With 18 mouthwatering seafood boil recipes, this roundup has something for every taste—spicy, buttery, or herb-infused! Whether you’re hosting a backyard bash or craving coastal flavors, these dishes are summer perfection. Try one (or a few!) and let us know your favorite in the comments. Loved this list? Share the seafood love by pinning it for later. Happy boiling!