Clambake In Your Kitchen

• 1 cup yellow onion, chopped
• 1/4 cup olive oil
• 1/2 pound new redskin potatoes
• 1 tablespoon salt
• 1/2 teaspoon pepper
• 1 1/2 pounds Polish sausage, thickly sliced
• 2 dozen littleneck clams, scrubbed
• 1 pound steamer clams, scrubbed
• 2 pounds mussels, cleaned
• 1 1/2 pounds large shrimp
• 2 1-1/2 pound lobsters
• 2 cups dry white wine or chicken broth
• 3 to 4 ears sweet corn, husked and halved

1. Saute onion in oil in a heavy 16-quart stockpot until golden. Add remaining ingredients to pot in order given; cover tightly.
2. 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.
3. Lobsters should be cooked, potatoes and corn tender and shellfish open.
4. Use a slotted spoon to arrange everything on a platter; top with lobsters cut into serving-size pieces. Season hot broth to taste.

yellow onion, olive oil, potatoes, salt, pepper, sausage, littleneck clams, steamer clams, mussels, shrimp, lobsters, white wine, sweet corn

Taken from www.myrecipes.com/recipe/clambake-in-your-kitchen (may not work)