Ingredients:

  • 6 Litres Water (approx.)
  • 1/4 cup Coarse Kosher Salt
  • 1/2 cup Old Bay Seasoning (for boil)
  • 2 Tbsp Smoked Paprika
  • 2 large Whole Lemons, halved
  • 1 medium Yellow Onion, quartered
  • 8 cloves Garlic Cloves, smashed
  • 5 lbs Small Red Potatoes (halved if very large)
  • 1 lb Smoked Andouille or Kielbasa Sausage, cut into 1-inch thick rounds
  • 4 ears Corn on the Cob, halved or quartered
  • 5 lbs Large Headless, Shell-on Shrimp (21/25 count, deveined is best)
  • 1 lb Live Clams (Manila or Littleneck), scrubbed and purged
  • 2 lbs Snow Crab Clusters (frozen, thawed, or fresh)
  • 1 cup (2 sticks) Unsalted Butter
  • 6 cloves Garlic, minced
  • 2 Tbsp Old Bay Seasoning (for sauce)
  • 1 tsp Dried Oregano
  • 1 tsp Red Pepper Flakes
  • 1/4 cup Fresh Parsley, chopped (for garnish)

Instructions:

  1. Prep the Broth: Fill the large stockpot with water. Add the Kosher salt, 1/2 cup Old Bay, smoked paprika, halved lemons, onion quarters, and smashed garlic cloves. Bring the liquid to a rolling boil over high heat. Boil vigorously for 10 minutes to fully infuse the flavours.
  2. Add Slow-Cooking Solids: Once the broth is heavily seasoned, add the red potatoes and the sliced smoked sausage. Return the mixture to a full boil, then reduce heat slightly and simmer for 10–12 minutes, or until the potatoes are just tender.
  3. Add Mid-Cooking Solids: Add the corn on the cob to the pot. Boil for 5 minutes.
  4. Add Crab and Clams: Add the crab clusters and the cleaned clams to the pot. Cover the pot with a tight-fitting lid. Cook for 5 minutes. The clams should begin to open.
  5. Add Shrimp: Add the shrimp last. Return the pot to a boil quickly, then cook for only 2–3 minutes. The shrimp should be opaque pink and curled into a loose 'C' shape.
  6. Drain Thoroughly: Turn off the heat. Using a spider strainer or tongs, carefully transfer all the solids (potatoes, sausage, corn, and seafood) immediately to the large serving platter or baking tray. Discard the cooking liquid.
  7. Make the Bay Butter Sauce: While the solids are draining, melt the 1 cup of unsalted butter in the small saucepan over medium heat. Add the minced garlic and red pepper flakes. Sauté gently for 1 minute until fragrant (do not brown the garlic).
  8. Finish the Sauce: Stir in the remaining 2 Tbsp of Old Bay seasoning, dried oregano, and a pinch of salt if needed. Cook for 30 seconds to activate the spices. Remove from heat.
  9. Combine and Serve: Drizzle the hot, melted Bay Butter Sauce generously and evenly over the drained seafood and solids. Toss lightly to coat. Scatter with fresh chopped parsley. Serve immediately, piping hot.