Pacific Northwest Boil

READY IN: 1hr 15mins


  • 1
    lb smoked sausage, cut into 1-inch slices (andouille, kielbasa, etc *read intro^)
  • 12
    small red potatoes (about 3 lbs.)
  • 1
    large yellow onion, peeled and quartered
  • 2
    lemons, quartered
  • 4
    garlic cloves, crushed
  • 1 T each
  • yellow mustard seeds, coriander seed, whole peppercorns, kosher salt
  • 1
    tablespoon spanish smoked paprika, to taste (he reduced the smoked paprika to 1 tablespoon from the original 2 tablespoons)
  • 2
    teaspoons celery seeds
  • 12
    teaspoon whole cloves
  • Tabasco sauce or 3 tablespoons favorite hot sauce, to taste
  • 3
    dried chilies (chili de arbol or 1/2 T red chili flakes and 1/2 t cayenne) (optional)
  • 2
    lbs large shrimp, in shell, heads removed
  • 4
    ears fresh corn on the cob, shucked and cut into thirds


  • In a large pot, bring all ingredients except seafood and corn to a boil, cooking until potatoes are almost tender, 8-10 minutes. Tip: The husband utilized a tea infuser for the loose spices.
  • Add clams, cooking 2-3 minutes more.
  • Add corn and prawns, cooking 1-2 more minute just until corn is tender, clams open up, and prawns are cooked through (do not overcook). Husband: "I also checked the prawns and corn after a minute and ended up cooking them for about 3 minutes total. It really depends how the corn does.".
  • Remove from heat and cover if it needs a few seconds more cook time before draining in a large colander and *saving* the liquid. Serve immediately. Great with crusty bread to sop up the broth!
  • To serve: Place the broth in one serving bowl and the remaining ingredients in another. Spoon the seafood/sausage mixture into individual soup bowls then ladle some broth into the bowl. Have another large bowl handy on the table for the discarded shells.
  • Idea: if you have any broth leftover, it worked quite well for cooking up a pot of white rice the next day by replacing broth for water.