One Pot Clam Bake

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The Bon Appétit Test Kitchen

Makes 8 servings

Source

Ingredients

1 750 milliliters bottle dry white wine

2 1/2 pounds small new potatoes, about 1 inch in diameter

8 live lobsters, about 1 1/4 pounds each

8 large eggs

8 ears of corn, husked, halved

4 celery stalks, cut diagonally into 1/2 inch pieces

1 1/2 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

Method

Place a steamer basket in 30-quart pot. Add wine and 12 cups water; cover and bring to a boil. Add potatoes; cover and cook 5 minutes. Add lobsters and eggs; cover and cook 10 minutes. Gently nestle corn and next 6 ingredients (and littlenecks, if using) in pot. Cover and cook 5 minutes. Add Manila clams or steamers (if using), cover, and cook 10 minutes. Add mussels, cover, and cook until shellfish open, about 5 minutes (discard any that do not open). Peel 1 egg and cut in half. If it's hard-boiled, lobsters are ready.

Using a slotted spoon and tongs, transfer clambake to a very large platter or a table covered with newspaper. Sprinkle with spice mix. Pour broth from pot into small bowls, leaving any sediment behind. Serve clambake with broth and melted butter.