Pacific Northwest Boil

Pacific Northwest Boil Recipe

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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
  • 2
    lemons, quartered
  • 4 clove
    garlic, crushed
  • 3
    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
  • 3
    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
  • 4
    ears of corn on the cob, shucked and cut into thirds

How to Make Pacific Northwest Boil


  1. 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.
  2. 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.
  3. Drain and serve immediately with garlic bread, if desired.

Printable Recipe Card

About Pacific Northwest Boil

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

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