New England Clambake In A Kettle

• 1/2 lb white fish fillet
• 1/2 white potatoes or 1/2 a whole red potatoes, scrubbed
• 1 small onion, peeled
• 2 ground pork breakfast sausage
• 1 hot dog
• 2 pieces chorizo sausage, cut into 2-3 inch pieces
• 1 corn on the cob, silks removed
• 15 -20 clams (steamers, littleneck and or mussels)
• 1 whole live lobster
• cheesecloth

1. The above ingredients are the average you should add for each person.
2. Put fish, potato, onion, and pork sausage on a square of cheesecloth, fold up to make a pouch and tie with kitchen string.
3. Put 1 to 1 1/2 inches of water into a large pot. Add steamers, littlenecks and/or mussels, hot dog and chourico. Leave husks on corn. Place corn on top of steamers. Place pouches of potatoes and fish on top of corn. Top with lobster. Cover.
4. Place on high heat until steaming, then lower heat and cook until the lobster is red. Time varies with the amount of ingredients. A bake for six takes about an hour.
5. TIP: Usually a potato placed on top of the whole boil helps to determine when the boil is done. If the potato is tender to fork touch, the rest of the food is cooked.

white fish fillet, white potatoes, onion, ground pork, hot dog, chorizo sausage, corn, steamers, live lobster, cheesecloth

Taken from www.food.com/recipe/new-england-clambake-in-a-kettle-253271 (may not work)