Diana Chistruga suggests savoring the conclusion of summer with a festive, family-style seafood boil. Regardless of your seafood preference, be it succulent lobster, spicy crawfish, wild shrimp, or scrumptious littleneck clams, Chistruga guarantees there are recipes tailored to entertaining these refined delicious delights. Prepared in appetizing broths, baked with exotic seaweed, or immersed in seasoned sauces and butters, these meals are sure to make your summer unforgettable.

Beachside cooking, according to William Hereford, is a cherished tradition in Maine. Fresh lobsters and clams are layered with wet seawood on heated stones and then covered with soaked burlap bags for steaming, resulting in an alluring briny aroma that is uniquely delightful. This recipe can be whipped up both by the beach and at home on your kitchen stove.

Food & Wine's editor-in-chief, Hunter Lewis mentions that the essence of a true seafood boil lies in the potent cooking liquor. This liquid, teeming with alliums, lemon, spices, a bottle of white wine, and clam juice, creates a rich, aromatic foundation that packs a punch. Lewis’s Carolina-inspired recipe is loaded with wild shrimp, flavorful sausages, fresh corn, and a variety of potatoes.

According to the Food & Wine Test Kitchen, an effective way to infuse taste into a crawfish dish complemented by tender potatoes, sweet corn, and sausage is by using a strongly seasoned broth. This concoction, comprising clam juice, Cajun seasoning, Old Bay, lemons, garlic, and onions, will ensure your seafood is outstandingly tasty.

Diana Chistruga reveals that the key to a delectable Cajun seafood boil brimming with perfectly cooked shrimp, king crab legs, and clams lies in preparing each ingredient with meticulous care. Her family-style dish, complete with a flavorful Cajun-spiced butter sauce, serves as the perfect accompaniment for this feast. Add a bit of heat to your shrimp dish by plunging the delicately cooked shrimp in a cayenne-spiced sauce, following this quick and easy 20-minute recipe.