Ingredients:

  • 3 pounds (1.36 kg) of shrimp (large, shell-on)
  • 2 pounds (0.9 kg) of crab legs (preferably king or snow crab)
  • 1 pound (0.45 kg) of clams, scrubbed
  • 1 pound (0.45 kg) of small red potatoes, halved
  • 2 ears of corn, cut into thirds
  • 1 large onion, quartered
  • 4 cloves of garlic, smashed
  • 1 lemon, halved
  • ¼ cup (60 mL) of seafood seasoning (like Old Bay)
  • 1 tablespoon (15 g) of salt
  • 1 teaspoon (5 g) of black pepper
  • Water (enough to fill a large pot, about 4-5 quarts)
  • ½ cup (120 g) of melted unsalted butter (for dipping sauce)
  • 2 tablespoons (30 mL) of lemon juice (for dipping sauce)
  • 1 teaspoon of garlic powder (for dipping sauce)
  • 1 teaspoon of paprika (for dipping sauce)

Instructions:

  1. Rinse and scrub all seafood. Halve the potatoes and cut corn. Quarter the lemon and onion.
  2. Fill the stockpot with water and bring to a rolling boil over high heat. Add salt and seafood seasoning.
  3. Add halved potatoes, and cook for 10-12 minutes until fork-tender.
  4. Once potatoes are tender, add corn and onion. Cook for an additional 5 minutes.
  5. Carefully add shrimp, crab, and clams to the pot. Cook until shrimp turns pink and clams open (about 3-5 minutes).
  6. Strain the seafood and vegetables. Spread on a serving platter or arrange over newspaper.
  7. In a small bowl, combine melted butter, lemon juice, garlic powder, and paprika for dipping sauce.