One-Pot Clam Bake

Directions

• 1)

  Place a steamer basket in 30-quart pot.

• 2)

  Add wine and water; cover and bring to a boil.

• 3)

  Add potatoes; cover and cook 5 minutes.

• 4)

  Add lobsters and eggs; cover and cook 10 minutes.

• 5)

  Gently nestle corn and next 6 ingredients (and littlenecks, if using) in pot. Cover and cook 5 minutes.

• 6)

  Add Manila clams or steamers (if using), cover, and cook 10 minutes.

• 7)

  Add mussels, cover, and cook until shellfish open, about 5 minutes (discard any that do not open).

• 8)

  Peel 1 egg and cut in half. If it’s hard-boiled, lobsters are ready.

• 9)

  Using a slotted spoon and tongs, transfer clambake to a very large platter or a table covered with newspaper.

• 10)

  Sprinkle with spice mix.

• 11)

  Pour broth from pot into small bowls, leaving any sediment behind.

• 12)

  Serve clambake with broth and melted butter.

Chile-Thyme Spice Mix

• 1)

  Pulse chiles in a spice grinder until coarsely ground. Transfer ground chiles to a small bowl and add salt.

• 2)

  Scatter lemon zest on a 6×6″ piece of parchment paper and microwave on high for 1 minute.

• 3)

  Add thyme to parchment and microwave until dry, about 1 minute 30 seconds (time will vary).

• 4)

  Let cool and lightly crush zest and thyme; combine with ground chiles and salt.