Ingredients:

• 8-10 quarts of water (enough to submerge all ingredients)
• 1 cup Old Bay seasoning (adjust to taste)
• 2 lemons, halved
• 4-6 cloves of garlic, smashed
• 2 large onions, quartered
• 3-4 pounds of small red potatoes (or any waxy potatoes), halved
• 4-6 ears of corn, husked and halved
• 3 pounds smoked sausage (such as Andouille), cut into chunks
• 5 pounds large shrimp, shell-on
• 5 pounds crab legs or clusters
• 4 pounds mussels, cleaned and debearded
• 50 clams, cleaned
• Optional: additional seafood such as crawfish or lobster tails

Instructions:

1. Prepare the Seasoned Water: In a large stockpot, bring the water to a boil over high heat. Add the Old Bay seasoning, garlic, lemon halves, and onion quarters. Let it boil for a few minutes to infuse the flavors.
2. Cook the Potatoes: Add the potatoes to the pot and cook for about 10-15 minutes, or until they are just starting to become tender.
3. Add Corn and Sausage: Add the corn halves and sausage pieces to the pot and continue to boil for another 5-10 minutes, until the corn is tender and the sausage is heated through.
4. Add Shellfish: Carefully add the crab legs, mussels, and clams to the pot. Cook for about 5-7 minutes, or until the mussels and clams have opened and the crab legs are heated through. Discard any mussels or clams that do not open.
5. Add Shrimp: Finally, add the shrimp to the pot and cook for about 3-5 minutes, or until the shrimp turn pink and are cooked through.
6. Serve: Once everything is cooked through, drain the contents of the pot (or use a slotted spoon to transfer them) onto a large serving platter or directly onto a table lined with newspaper or butcher paper for easy cleanup.
7. Optional: Serve with melted butter, cocktail sauce, lemon wedges, and extra Old Bay seasoning on the side for dipping.

Enjoy your hearty seafood boil feast with friends and family! Adjust the cooking times as needed, especially for the seafood, to ensure everything is cooked to perfection. Serves 8-10