Backyard Clam Bake in a Pot

Ingredients

• 6 live lobsters, 1 lb each
• 4 lb littleneck clams
• 2 lb small red potatoes
• 1 1/2 lb kielbasa or linguica, cut into 3-inch lengths
• 6 ears sweet corn, husked and halved
• 2 large yellow onions, quartered
• 3 cups water
• 1 cup dry white wine
• 3 tbsp Old Bay seasoning
• 1 cup unsalted butter
• 2 lemons, cut into wedges

Before you cook

• Scrub the clams under cold running water and discard any that stay open when tapped.
• Scrub the potatoes and leave them whole.
• Husk the corn and snap or cut each ear in half.
• Quarter the onions and cut the sausage into lengths.

Steps

1. Pour the water and wine into a 20-quart stockpot and stir in the Old Bay.
2. Add the onions and potatoes and bring the liquid to a boil over high heat.
3. Cover the pot and cook for 12 minutes, until the potatoes are beginning to soften.
4. Lay the sausage over the potatoes and cover the pot again.
5. Cook for 5 minutes to render some fat from the sausage into the broth.
6. Add the corn in an even layer.
7. Set the lobsters on top of the corn, cover tightly, and steam for 10 minutes.
8. Pile the clams over the lobsters and cover the pot once more.
9. Steam for 8 to 10 minutes, until the clams have opened and the lobster shells are bright red.
10. Melt the butter in a small saucepan over low heat.
11. Discard any clams that did not open.
12. Drain the pot and pile everything onto a platter or a newspaper-covered table.
13. Serve with melted butter, lemon wedges, and a ladle of the cooking broth for dipping.