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