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This seafood boil is packed with clams, mussels, tiger shrimp, cod, potatoes, corn, and Italian sausage. It’s flavourful, filling and a fun way to enjoy the fruits of the sea! Enjoy with a California Sauvignon Blanc or White Blend.

Seafood Boil


  • 4-8 medium clams, rinsed
  • 16 mussels, rinsed
  • 1/2 lbs 26/30 tiger shrimp
  • 1/2 lbs cod, 1-inch cubed
  • 2 large white potatoes, washed and cubed
  • Corn on the cob (or 1 cup of canned corn)
  • 1 cup chopped spicy Italian sausage
  • 1/2 cup diced celery
  • 1/2 cup diced white onion
  • 1 tbsp minced garlic
  • 1/4 cup butter
  • 1 cup Chardonnay wine
  • 1/4 chopped parsley
  • 1 tbsp chopped thyme
  • 1 tsp cayenne pepper
  • 2 tsp salt
  • 1 tsp pepper
  • 12.5 cups water
  • 1 28 oz can diced tomatoes with juice
  • 1 tbsp chopped parsley and thyme for garnish


  1. In a large soup pot add the butter and melt on medium heat. Once melted add the sausage, onions, garlic, celery, and corn and cook for about 5 minutes on medium heat.
  2. Add the wine and deglaze the pan by stirring and pulling off anything that is on the bottom of the pot.
  3. Next add tomatoes, water, potatoes, herbs, and seasonings and bring to a low boil. Cook for 5 minutes
  4. Add the clams and cook for another 3 minutes. Clams take a little longer to cook and open than other seafood.
  5. Now add the mussels, shrimp, and cod and cook for about 8 to 10 minutes or until all mussels and clams are open. If they haven’t opened, you can tap them with a utensil to see if they do open. If any don’t open, they should be discarded.
  6. Portion seafood boil into serving dishes and garnish each with a bit of the herb mixture and serve.

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