Shell Fish Steam Pot


  • 1/2 lb scallops
  • 1 dozen mussels
  • 1 dozen little neck clams
  • 1 lb live crawfish
  • 6 small onions, peeled and left whole
  • 1/2 lb smoked sausage, cut into 1/2 inch rounds (optional)
  • 4 cloves garlic, crushed
  • 4 large potatoes, peeled and cut into 1/4's
  • 3/4 cup old bay seasoning
  • 2 bottles clam juice
  • 3 cups dry white wine
  • 1/2 lb shrimp
  • In a large stock pot add wine, clam juice along with 2 cups of water and bring to a boil.
  • Add the potatoes, cover and cook for 5 minutes.
  • Then add the crabs, onions and Crawfish and garlic, cover and continue to steam.
  • Sprinkle with the old bay seasoning.
  • Cook for another 10 minutes then add the mussels, clams and scallops. Cover and cook for another 5-10 minutes.
  • Remove contents from the stock pot and spread out over newspaper on a table.
  • Spoon the broth into small bowls for sipping.
  • Serve with crusty bread.
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  1. Thank you for this recipe. What is the difference between a seafood steam pot and a seafood boil? If I use a steam pot, do I need a broth, or do I season the ingredients directly? Thank you for this clarification.

    • In a steam pot the seafood is cooked entirely by steam and is not submerged in water.. In a boil the seafood is cooked in water or broth. Which method that you use is entirely up to you.. Both work quite well.

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