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Triple Seafood Boil

  • Total Time: 45 minutes
  • Yield: 4 servings 1x


  • 5 quarts water
  • 24 ounces lager (or white wine to make gluten-free)
  • 1 sweet onion, chopped
  • 2 garlic cloves, minced
  • 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


  1. 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.
  2. 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.
  3. 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

  • Author: Dish on Fish
  • Prep Time: 10
  • Cook Time: 35