Clambake In Your Kitchen

Serves 6 to 8

1 c. yellow onion, chopped

1/4 c. olive oil

1-1/2 lbs. new redskin potatoes

1 T. salt

1/2 T. pepper

1-1/2 lbs. Polish sausage, thickly sliced

2 dozen littleneck clams, scrubbed

1 lb. steamer clams, scrubbed

2 lbs. mussels, cleaned

1-1/2 lbs. large shrimp, cleaned

2 1-1/2 lb. lobsters

2 c. dry white wine or chicken broth

3 to 4 ears sweet corn, husked and halved

Sauté onion in oil in a heavy 16-quart stockpot until golden. Add remaining ingredients except corn to pot in order listed; cover tightly. Simmer over medium-high heat for 15 minutes, just until steam begins to escape; add corn. Lower heat to medium; simmer an additional 15 minutes, until lobsters are cooked, potatoes and corn are tender and shellfish open. Use a slotted spoon to arrange everything on a large platter; top with lobsters cut into serving-size pieces. Season hot broth to taste; serve in bowls.

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