New England Shrimp Boil with Old Bay Seasoning
A showstopping one-pot seafood feast combining succulent shrimp, littleneck clams, and Portuguese chourico sausage in a tomato-broth base seasoned with Old Bay. Sweet corn, potatoes, and cippolini onions add textural contrast and natural sweetness. This coastal classic suits casual entertaining, holiday gatherings, and warm-weather entertaining for 6-8 guests. The layered cooking technique ensures each ingredient reaches peak tenderness while flavors meld; the dramatic presentation in a shared bowl builds anticipation and encourages communal dining.
Ingredients
- 3 tbsp olive oil
- 2 cloves garlic, sliced
- 2 quarts chicken broth
- 1 can (28 oz) crushed tomatoes
- 4 tbsp Old Bay Seasoninghomemade blend (paprika, celery seed, cayenne, black pepper, bay leaf)4 tbsp blendedseasoning
different spice balance
Full guide → - ½ tsp black pepper, ground
- 1 ½ pounds baby red or gold potatoes
- 12 oz cippolini onions, peeled, left wholepearl onions or shallots1:1vegetable
smaller onions cook faster
- 1 pound Portuguese chourico sausage, cut into 1-inch piecesSpanish chorizo or andouille sausage1:1seafood
mild substitution, flavor profile shifts
- 4 ears fresh corn, husks and silk strands removed, cut into 2-inch pieces
- 30 count small littleneck clams, scrubbed and drained
- 2 ½ pounds unpeeled extra-jumbo shrimp, 16 to 20 count
- 2 count lemons, cut into wedges
Instructions
- 1
Heat oil in 12-quart stockpot over medium heat.
- 2
Add garlic and cook gently for 2 minutes without browning.
- 3
Add chicken broth, crushed tomatoes, 3 tablespoons Old Bay Seasoning, and pepper. Bring to boil.
- 4
Stir in potatoes, return to boil, cover, and cook 5 minutes.
- 5
Add onions and sausage, replace cover, and cook 5 minutes longer.
- 6
Add corn and clams. If ingredients are not covered by broth, add up to 2 cups water. Cover and cook 10 minutes longer or until clams open and corn is tender, stirring occasionally.
- 7
Add shrimp, return to boil, stirring gently. Cover and remove from heat.
- 8
Let stand 5 to 8 minutes or just until shrimp turn pink.
- 9
Drain cooking liquid and pour contents into large serving bowl or platter.
- 10
Sprinkle with remaining 1 tablespoon Old Bay Seasoning. Serve with lemon wedges.
Tips
Do not skip the gentle garlic cooking step to avoid bitter flavor that will permeate the entire broth.
Add shrimp last and do not overcook; pink color signals doneness in 5-8 minutes, overcooking yields rubbery texture.
Drain cooking liquid before serving to prevent sogginess and allow guests to season individual portions with lemon and extra Old Bay.
Good to Know
Refrigerate in airtight container up to 2 days. Reheat gently on stovetop with splash of broth to avoid overcooking seafood.
Prepare ingredients (slice garlic, peel onions, cut sausage and corn) up to 8 hours ahead. Do not cook ahead; best served fresh.
Serve in large shared bowl or on platter with crusty bread, lemon wedges, and extra Old Bay on the side. Provide small plates, napkins, and cocktail forks for clam shells.
Common Mistakes
Do not skip draining cooking liquid to avoid watery, overseasoned final dish.
Do not cover shrimp cooking step to prevent trapped heat from overcooking them.
Do not skip the 5-8 minute rest off heat; carry-over cooking brings shrimp to ideal doneness.
Substitutions
mild substitution, flavor profile shifts
smaller onions cook faster
different spice balance
Full guide →FAQ
Can I make this ahead?
Prep ingredients hours in advance, but cook the boil fresh. Seafood and vegetables deteriorate quickly when cooked. Reheating causes shrimp to toughen and clams to shrivel.
What if I cannot find cippolini onions?
Pearl onions or halved shallots work well as substitutes at 1:1 ratio. Pearl onions cook slightly faster, so monitor them during the 5-minute onion-sausage cooking step.
How long can I keep leftover shrimp boil?
Refrigerate up to 2 days in airtight container. Reheat gently on stovetop with extra broth to prevent drying. Seafood quality declines after 24 hours; consume sooner for best flavor.