How to Host a Clam Bake or Seafood Boil

For Marylanders, nothing says home like a clambake. The cornerstones of any good clambake or seafood boil are fresh clams, succulent shrimp, and Old Bay seasoning; however, the most important part of any clambake or seafood boil is the company with whom you enjoy it! Spend time with those who matter most around a table full of fresh Maryland seafood.

What To Order For A Clambake Or Seafood Boil

There are a few key ingredients to order for a clambake or seafood boil. First and foremost among them is fresh and high-quality seafood. 

You can't have a clambake without clams! Chesapeake Bay and Chincoteague clams are known for their complex, savory flavor. We ship live bay and sea clams from our pier straight to your porch in quantities of 12, 50, or 100. Order about ten clams per person, or 4 pounds for eight servings.

A typical Maryland clambake also features shrimp and filets of fish. We pack our fresh Gulf shrimp off the boat. They can be refrigerated and enjoyed for up to three days, or you can freeze them if you want to save them for a future seafood boil. Plan on roughly six shrimp per person, or two pounds for eight servings. Mahi Mahi has a sweet, mild flavor. The meat is lean, firm, and flaky, making it the perfect fish for a clambake. Order around 6 oz per person attending your clambake.

Clams, shrimp, and fish are the fundamental ingredients to any clambake or seafood boil. You can add andouille sausage for a cajun-style seafood boil or Maine lobster tails for a classic New England take on the meal.

Most seafood boils feature boiled vegetables, typically yellow or red potatoes and yellow corn. Plan on two pounds of potatoes and one ear of corn per person for eight servings. Make sure to keep seasonings on hand, including garlic, onions, celery, carrots, lemons, white wine or beer (optional – to add to the broth), and, of course, Old Bay seasoning (lots of it)!

Add these ingredients to the biggest pot you can find, and you’re ready to cook!

How to Cook Everything For A Clambake Or Seafood Boil

While putting together a traditional clambake might seem daunting, it’s in essence a one-pot meal! Prepare your ingredients first so you can get the timing right. Follow a basic recipe, like this one from the Baltimore Sun — but don’t be afraid to add your own flair! 

Seafood boils are all about the layering of ingredients. Start by creating an herb bag with celery, onions, bay leaves, and thyme. Bring your cooking liquid to a boil, adding herbs, Old Bay, lemons, onions, and garlic. Add the potatoes when the water boils, cover, and cook for 10 minutes. Add the lobster if including. Then add corn and clams, cooking uncovered for another 10 minutes until the clams have opened. Add shrimp and boil for 2-3 minutes until shrimp turns pink. Finally, remove the pot from the heat source and drain the cooking liquid. 

You can also grill the corn and lemon to get a smoky flavor into the pot. 

How To Set Up A Clambake Or Seafood Boil

Seafood boils get messy. Cover a long table with newspaper or butcher paper in advance so you can transfer the contents of your pot straight onto the table. Set out condiments, melted butter, crusty bread, lemon wedges, crab mallets, claw crackers, and buckets for seafood shells. 

When it’s time to eat, tip the seafood out on the table and sprinkle it with a healthy amount of Old Bay. You'll be eating with your hands, so roll up your sleeves and dig in!

When To Host a Clambake Or Seafood Boil

Maryland clambakes are typically a summer tradition – perfect for Memorial Day, Fourth of July, or Labor Day celebrations. But with Crab Dynasty’s year-round supply of fresh Maryland seafood, why limit yourself to a summer seafood boil? 

Order our Chesapeake clams, Gulf shrimp, and Maine lobster tails any time of year. Host a non-traditional Thanksgiving or Friendsgiving dinner, or make Christmas unique with a Maryland-style Feast of the Seven Fishes.