New England Clambake

Ingredients

• 4 sausages, such as bratwurst, chorizo, Italian, or other specialty links
• 4 live lobsters (about 1 lb. each)
• 4 ears corn, husks and silks removed
• Olive oil, for brushing
• 1 lb. unsalted butter
• 1 lb. mussels
• 1-½ lb. small new potatoes
• + 3 more ingredients
• • 4 skinless, boneless chicken breast halves
  • 2 lb. live clams, preferably a mix of soft-shell "steamers" and a hard-shell variety like mahogany or littleneck
  • Kosher salt and freshly ground pepper

Rinse the clams, discarding any that don't close tightly when tapped. Bundle each variety in a double layer of cheesecloth. Rinse and scrub the mussels, pulling off any tough beards, and bundle the mussels in a double layer of cheesecloth. Bring a large pot of salted water to a boil over high hea...

View full recipe at Fine Cooking