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Seafood Boil

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.


  • 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



  • 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.
  • Add the wine and deglaze the pan by stirring and pulling off anything that is on the bottom of the pot.
  • Next add tomatoes, water, potatoes, herbs, and seasonings and bring to a low boil. Cook for 5 minutes.
  • Add the clams and cook for another 3 minutes. Clams take a little longer to cook and open than other seafood.
  • 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.
  • Portion seafood boil into serving dishes and garnish each with a bit of the herb mixture and serve.
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