Ingredients for One Pot Clam Bake

• 1 750 milliliters bottle dry white wine

• 1.1kg small new potatoes, about 1 inch in diameter

• 8 live lobsters, about 575g each

• 8 large eggs

• 8 ears of corn, husked, halved

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

• 675g 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

• 1.8kg littleneck, Manila, or steamer clams, scrubbed

• 900g mussels, scrubbed, debearded

• Chilli-Thyme Spice Mix

• 230g (2 sticks) salted butter, melted

• You'll need a 30-quart 3-piece steaming pot

Place a steamer basket in 30-quart pot. Add wine and 2875ml 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.

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