Clam bake Recipe

• 2 lobsters, 2 pounds each
• 12 little neck clams
• 24 mussels
• 4 pork sausage
• 4 ears of corn
• 24 Peewee potatoes
• 3 onions
• 1/2 head celery
• 3 carrots
• 2 quarts of beer
• 4 tablespoons butter
• 1 tablespoon smoked paprika
• 2 tablespoons fine herbs of your choice

1. To make the beer broth, finely slice the onions, celery, and carrots.
2. Humanely kill the lobster with a knife through the brain and tear the two bodies apart from the tails and claws.
3. In a saucepan, sweat the bodies and vegetables and add the beer.
4. Simmer for 45 minutes and strain through a chinoise/strainer.
5. Reserve.
6. In salted water, cook the lobster claws and tail for 5 minutes.
7. Place those in an ice bath and chill.
8. The lobster should be a little underdone.
9. Boil the potatoes until tender.
10. Reserve.
11. Over an open burner, char the corn.
12. After the corn has cooled, cut it off the cob.
13. To finish, add clams, beer broth, potatoes, corn to a pot on the heated stovetop.
14. When clams are open, add the mussels and lobster.
15. Finish it with butter, fine herbs of your choice, and smoked paprika.

lobsters, neck clams, mussels, pork sausage, corn, potatoes, onions, celery, carrots, beer, butter, paprika, herbs of your choice

Taken from www.chowhound.com/recipes/clambake-31666 (may not work)