Ingredients:
2 cups White Wine
4 cups Water
3 Bay Leaves
1 pound Red Potatoes
4 Lobsters
1 pound Littleneck Clams, scrubbed
1 pound Mussels, scrubbed, beards removed
1 pound Shrimp, Shell on
4 Ears Corn
1 Lemon, cut into pieces plus more for Garnish
8 cloves Garlic, crushed
1/2 bunch Thyme
1/4 bunch Parsley, with stems
Directions:
Place a steamer basket in 20-quart pot. In the pot, combine wine, water, and bay leaves. Cover with a lid and bring to a boil. Add potatoes to the pot, cover and cook 5 minutes. Add lobsters, cover and cook 10 minutes. Next add corn, clams, shrimp, lemon, garlic, thyme, and parsley to the pot. Cover and cook 5 more minutes. Add mussels, cover, and cook until shellfish open, about 5 minutes. Make sure you discard and clams or mussels that do not open. Serve with lemon wedges for garnish.
Photographed by Alli Shepherd.
