Excerpted from Better Homes and Gardens Fast or Slow © 2018 by Meredith Corporation. Photography © 2018 by Meredith Corporation. Reproduced by permission of Houghton Mifflin Harcourt.

Ingredients

• 2 cups bottled clam juice
• 1 cup water
• 1 cup chopped onion
• 3 garlic cloves, minced
• 2 tablespoons seafood seasoning (such as old bay)
• 1 pound small red potatoes (1 to 1 1/2–inch diameter), halved
• 12 to 16 ounces cooked kielbasa or other link sausage, cut into 2-inch pieces
• 4 ears fresh sweet corn, husks and silks removed, halved crosswise
• 1 1/2 pounds fresh or frozen jumbo unpeeled shrimp (16/20 count), thawed
• 1 lemon, plus more wedges for serving
• melted butter, for serving

Directions

1. In a 6-quart slow cooker, stir together the first 7 ingredients (through kielbasa). Cover and cook on high 3 hours or until potatoes are nearly tender. Add corn and shrimp; cook 1 hour more or until corn is tender and shrimp are opaque.
2. Transfer potatoes, sausage, corn, and shrimp to a serving platter. Squeeze lemon over shrimp boil. Serve with melted butter and lemon wedges.