In a large pot, bring all ingredients except seafood and corn to a boil, cooking until potatoes are almost tender, 8-10 min. Add clams, cooking 2-3 min. more. Add corn and prawns, cooking 1-2 more min. just until corn is tender, clams open up, and prawns are cooked through (do not overcook). Remove from heat and cover if it needs a few seconds more cook time before draining in a large colander. Serve immediately with garlic bread. Seafood boils are traditionally served outdoors on a table covered with newspaper, poured “family style” directly onto the paper for a fun, one pot summer feast. Crab or lobster are also great options in place of or in addition to the shrimp, leaving shells intact (adds deep flavor to the boiling liquid).
*Old Bay Seasoning is very traditional, but I prefer to make my own spice blend. If using Old Bay, add ¼ -1/3 cup and add some whole spices for more flavor as desired (peppercorns, bay leaf, mustard seed, celery seed, etc.).