Seafood Steam Pot Recipe (Easy Seafood Boil at Home)

We often order seafood steamer pots at restaurants, but making one at home is surprisingly easy. This seafood steam pot recipe (seafood boil–style) uses shrimp, mussels, scallops, corn, smoked sausage, and potatoes to recreate the bold flavors of a restaurant steamer pot — without the cost of dining out. 

In the end, our recipe is technically closer to a seafood boil, it has all the flavor and ingredients of our favorite restaurant-style seafood steamer pots!  If I had known how truly easy it was to make a seafood steam pot or boil at home--we would have done it so many times (and saved so much money)!  

How to Make a Seafood Steam Pot at Home 

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Seafood Steam Pot Ingredients

This seafood steam pot includes shrimp, mussels, scallops, corn, smoked sausage, and red potatoes simmered in a seasoned Old Bay broth. 

1 Gallon Water or Vegetable Broth 
2 Cloves Garlic, Minced
1 Tbsp. Black Pepper
1 1/2 Tbsp. Old Bay Seasoning

6 Red Potatoes, halved
1 Pound Smoke Sausage, sliced into 1-inch diagonal pieces
4 Mini Ears of Corn, Frozen 
2 Lb. Shrimp, unpeeled
1 lb. Mussels (I actually used a frozen package of Kroger Private Selection White Wine & Garlic Mussels instead of fresh mussels.)
1 lb. Bay Scallops

For Serving
Melted Butter
Lemon Slices
Old Bay
Chopped Parsley, for garnish

Instructions for a Seafood Steam Pot

Step 1: Prepare the Cooking Broth  

Add the water or vegetable broth, garlic, pepper and Old Bay seasoning to a large Stockpot (or a Steamer pot, if you have one).  I used a large stock pot and everything turned out just fine.  Bring the water/broth to a boil, then reduce to a simmer.

Step 2: Cook the potatoes 

Add the red potatoes and simmer for about 20 minutes.  If you are using fresh corn; you'll need to add that with the potatoes as it requires a bit of time to cook.

Step 3: Add Sausage, Corn, and Seafood   

Add the chopped smoked sausage and frozen corn.  Return heat to medium high and return the pot to a boil--then add in the shrimp, mussels and scallops.  Cook  for 6-10 minutes or until the mussels open and the shrimp is opaque inside the shells.

Step 4: Drain and serve

We opted to serve in large, crock-style serving bowls--but, seafood boils and steamers are often simply dumped out onto a serving table for a group to enjoy.  Since I served in bowls--I added a bit of the steam pot broth to each serving bowl and top with a shake of Old Bay Seasoning and chopped parsley as garnish as well.  We served this seafood steam pot with crusty bread, lemon wedges, and melted butter — making it perfect for special occasion dinners at home.

Of course, the seafood you choose is up to you--so that makes seafood boils wonderful for large gatherings.  Simply add in seafood with varying cooking times appropriately during the boil so that pieces requiring longer times cook thoroughly without overcooking the other ingredients.  We chose sale priced seafood at our local market--and spent probably 1/3 the price we would have paid for the same amount of food in a seafood restaurant!

This seafood steam pot is easy to scale up or down, making it ideal for family dinners, Valentine’s Day, New Year’s Eve, or casual entertaining at home.

Save this recipe for the next time you’re craving restaurant-style seafood without leaving home!

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