- 5 quarts water
- 24 ounces lager (or white wine to make gluten-free)
- 1 sweet onion, chopped
- 2 garlic cloves, minced
- 1½ pounds baby red potatoes, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 5 tablespoons Old Bay seasoning
- 2 teaspoons kosher salt
- 2 teaspoons freshly ground black pepper
- 2 bay leaves
- 4 ears corn on the cob, each cut crosswise into four pieces
- 2 pounds mussels, cleaned and debearded
- 1 pound clams, washed, cleaned and picked through (discard clams that are open or broken)
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon butter, melted
- Fresh parsley, optional
- Lemon quarters, optional
- Add water to a Dutch oven or big pot; bring to a boil. Add beer (or wine), onion, garlic, potatoes, carrots, celery, Old Bay seasoning, salt, pepper and bay leaves; bring to a boil, cover and continue to boil for 2 minutes. Add corn; cover and boil for another 5 minutes.
- Add clams to the pot; cover and cook for 1 to 2 minutes. Add mussels to the pot; cover and cook for 5 minutes. Add shrimp; cover and cook for an additional 3 to 4 minutes, or until seafood is cooked through. Shrimp are cooked when pink, and mussels and clams are cooked through when opened.
- Pour pot through a large colander to strain liquids. Place cooked seafood and vegetables on a large platter (discard any clams or mussels that are not opened). Drizzle with butter and parsley, if desired and serve with lemon quarters.
Recommended equipment; Dutch oven or large pot, tongs, large platter
- Prep Time: 10
- Cook Time: 35