Clambake in a Pot

• 1/2 to 1 pound kielbasa (optional)
• 1/2 to 1 pound good slab bacon in 2 pieces (optional)
• 3 pounds hardshell clams, washed
• 3 pounds mussels, well washed and debearded
• About 1 pound tiny new potatoes or larger waxy potatoes cut into chunks of less than 1 inch
• Two 1 1/4- to 1 1/2-pound lobsters
• 4 ears corn, shucked
• Melted butter (optional)

1. Put the meat if youre using it in the bottom of a very large pot, like a lobster pot (or divide the ingredients between 2 large pots).
2. Add the clams and mussels, then the potatoes.
3. Top with the lobster and corn and add 1/2 cup of water.
4. Cover and turn the heat to high.
5. Cook, shaking the pot a little every few minutes, for about 20 minutes.
6. Remove the lid and carefully (there is a danger of scalding) check one of the potatoes to see whether it is done.
7. If not, re-cover and cook for another 10 minutes or so.
8. Put the corn, meat, and lobsters on one or more platters.
9. Put the mollusks in a large bowl and ladle some of the cooking juices over them.
10. Serve, if you like, with melted butter.

kielbasa, bacon, hardshell clams, mussels, potatoes, lobsters, corn, butter

Taken from www.epicurious.com/recipes/food/views/clambake-in-a-pot-386622 (may not work)