Pacific Northwest Boil Recipe

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Pacific Northwest Boil

Lucy Selvaggio-Diaz


I suppose we are most familiar with a New England or other East Coast seafood boil, but in the Pacific Northwest they are just as fond of their own seafood. Perhaps theirs is fresher and wild-caught more often, just sayin'. Traditionally, after draining out the water, the whole pot is served family-style outdoors. When I say family-style I mean that the picnic table is covered with newspapers and the whole thing is tossed onto the newspapers and the family has a feast! Lobsters or crabs are great alternatives. You can also substitute Old Bay for the seasonings.

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10 Min


20 Min


Stove Top


1 lb
smoked sausage, cut into 1-inch pieces (such as andouille, kielbasa)
3 lb
red potatoes (about 12 small)
1 large
onion, peeled and quartered
lemons, quartered
4 clove
garlic, crushed
bay leaves
1 Tbsp
mustard seed
1 Tbsp
coriander seed
1 Tbsp
whole peppercorns
1 Tbsp
kosher salt
2 Tbsp
smoked paprika
2 tsp
celery seed
1/2 tsp
whole cloves
3 Tbsp
hot sauce
dried chili de arbol or 1/2 tablespoon crushed red pepper flakes or 1/2 teaspoon cayenne pepper
1 lb
steamer clams, optional
2 lb
large shrimp, shell on, heads removed
ears of corn on the cob, shucked and cut into thirds

Directions Step-By-Step

Place all the ingredients except the seafood and the corn into a large stockpot and bring to a boil. Cook until the potatoes are nearly tender, 8-10 minutes.
Add clams and cook 2 to 3 minutes. Add corn and shrimp, cook until the shrimp is just cooked through and opaque, another 1 to 2 minutes. Do not overcook. Remove from heat and place a cover if it needs a few more minutes.
Drain and serve immediately with garlic bread, if desired.

About this Recipe

Course/Dish: Seafood
Main Ingredient: Seafood
Regional Style: American
Other Tag: Healthy