Name: One Pot Clam Bake
Cook time: 1 hour
Total time: 1 hour
Yield: Makes 8 servings
Ingredients: 1 750 milliliters bottle dry white wine; 2½ pounds small new potatoes, about 1 inch in diameter; 8 live lobsters, about 1¼ pounds each; 8 large eggs; 8 ears of corn, husked, halved; 4 celery stalks, cut diagonally into ½ inch pieces; 1½ pounds spicy smoked sausage (such as linguiça, kielbasa, or andouille), cut into 2 inch pieces; 2 lemons, quartered, sliced; 1 orange, quartered, sliced; 1 head of garlic, cloves separated; 1 large bunch thyme; 4 pounds littleneck, Manila, or steamer clams, scrubbed; 2 pounds mussels, scrubbed, debearded; Chile-Thyme Spice Mix; 1 cup (2 sticks) salted butter, melted; You'll need a 30-quart 3-piece steaming pot

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One Pot Clam BakeJeremy Liebman

Serve this no-frills feast with cold beer and bowls of melted butter and steaming broth for dipping. The broth cleans the clams, particularly steamers, of any stubborn grains of sand. To serve 4, halve the recipe and divide ingredients equally between two large (8-10 quart) pots.

Recipe notes

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