Seafood Boil Instructions

Many variations of seafood boils can be found around the United States (and beyond). The basic tenets are: use fresh/local seafood and veggies, gather your community and feed them something delicious. This is a Pacific Northwest boil, featuring many of our favorite ingredients from the region! 

Box Ingredients

• 2 lbs manila steamer clams
• 2 lbs purple savory clams
• 1 dz Wildcat oysters (from our farm in Totten Inlet)
• ½ Dungeness crab (Ak caught)
• ½ lb spot prawns from Drifter's Fish (Cordova, Ak)
• Smoked sausage rope from Tri City Meats (Olympia, Wa)
• Seafood seasoning from Spiva Cooking (Bremerton, Wa)
• Mason County Journal (not technically an ingredient, but important nonetheless!)

You’ll need to procure

• 2 cans or bottles of beer, preferably a lager (ie Rainer) 
• Corn on the cob - however many ears you think your guests will want to eat
• Small red potatoes - ditto on quantity - just buy enough to feed your people
• Onions (2” diameter white onions work great)
• Other veggies if they sound tasty: celery, sweet red pepper, jalapenos, garlic or leeks
• Lemon
• Butter

Get ready…

• Get two bottles or cans of beer
• Gather your veggies: corn, potatoes, onions & more
• Locate butter and lemon 
• Round up some folks for the feast! 
• Locate the biggest pot you have. If it has a drop-in steamer insert, that's great! If not, find a colander. 
• Find the largest rimmed baking sheet you have 

Get set…

• Shuck corn and cut into 2” pieces
• Scrub potatoes and cut into quarters or leave whole if they're small
• Peel onions. Leave whole if they’re small (2” diameter), cut into halves / thirds / quarters if they’re larger
• Cut sausage on the diagonal into 1" thick pieces  
• Rinse and scrub clams and oysters under running water
• Rinse shrimp in a colander under running water
• Melt butter
• Cut up lemon wedges
• If you're eating indoors (or just prefer less chaos) use newspaper to line the large rimmed baking sheet. If you're outdoors and don't mind the mess, spread the newspaper directly onto a picnic table. 

Boil! 

1. Pour the beer and 4 cups of water into your pot. Add more water if you're adding extra veggies. (To make this dish gluten free, leave out the beer and use 1/2 cup of apple cider vinegar)
2. Squeeze in ½ lemon
3. Add the container of seasoning (if you prefer it less salty and flavorful, adjust accordingly)
4. Add potatoes and boil for ~13 minutes or until tender.
5. Add clams, oysters, onions, corn, and any other vegetables you’ve prepared.
6. Cover and steam ~5 minutes.
7. Add crab, shrimp, and sausage. Steam for another few minutes until the shrimp are pink, firm and curled; the crab and sausage are heated through; and the clams and oysters are open.
8. Drain into colander and spread out on the newspaper. 
9. Serve with melted butter, lemon wedges, and plenty of napkins!