Build your own steam pot by choosing your seafood (mussels, clams, shrimp oysters or snow crab legs) and then selecting one of six sauces. Go the expected route with Old Bay and butter, or spice things up with mango and habanero.
1007 Kings Hwy., Lewes • 644-2621
At the Rehoboth location, you get your pick of sauces when you order a pot of Prince Edward Island mussels. Choose from spicy diablo, garlic-wine, Dijon-cream, andouille sausage-and-saffron or Thai curry-and-coconut.
20298 Coastal Hwy., Rehoboth Beach • 227-FISH
Leave it to a brewery to add some hops to the equation. The shrimp are steamed in the house IPA, while mussels loll in Secret Machine (a sour ale) with leeks, fennel, red onion and green pepper.
2100 Coastal Hwy., Dewey Beach • 227-1182
Sweet onions make all the difference in the steamed shrimp, which come by the half-pound or pound.
17300 N. Village Main Blvd., Lewes • 645-9790
In keeping with the theme, this restaurant tosses bangers (sausage) and beer—along with garlic and green onion—into each pot of mussels.
213 Anglers Rd., Lewes • 645-6888
A kiss of lemon, chopped tomatoes, white wine and red pepper flakes brighten the middleneck clam broth.
19287 Miller Rd., Rehoboth Beach • 227-0999
A dozen middleneck clams arrive in a chardonnay-butter broth with sriracha, garlic, saffron and green onion. They’re served with grilled sourdough bread for sopping—and a bay-side view.
113 Dickinson St., Dewey Beach • 227-3888
Prince Edward Island mussels are cooked with garlic butter and white wine, then sprinkled with fresh parsley. Dip the provided toast in the remaining broth.
37310 Lighthouse Rd., Selbyville • 436-2305