One Pot Clam Bake

Ingredients

• 4  celery stalks 
• 4 pounds clams scrubbed
• 750 milliliters wine dry white
• 8  ears corn husked halved
• 8 large eggs 
• 1 head cloves separated
• 2  optional: lemon sliced quartered
• 8  pd of lobster 
• 2 pounds mussels scrubbed
• 2.5 pounds baby potatoes 
• 1  cranberry-orange relish sliced quartered
• 1 cup butter salted melted (2 sticks)
• 1.5 pounds andouille smoked cut into 2 inch pieces (such as linguiça, kielbasa, or andouille)
• 1 large bunch thyme leaves 

Equipment

• bowl
• pot
• slotted spoon
• tongs
• steamer basket

Directions

1. Place a steamer basket in 30-quart pot.
2. Add wine and 12 cups 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. Gently nestle corn and next 6 ingredients (and littlenecks, if using) in pot. Cover and cook 5 minutes.
5. Add Manila clams or steamers (if using), cover, and cook 10 minutes.
6. Add mussels, cover, and cook until shellfish open, about 5 minutes (discard any that do not open). Peel 1 egg and cut in half. If it's hard-boiled, lobsters are ready.
7. Using a slotted spoon and tongs, transfer clambake to a very large platter or a table covered with newspaper.
8. Sprinkle with spice mix.
9. Pour broth from pot into small bowls, leaving any sediment behind.
10. Serve clambake with broth and melted butter.
11. Bon Appétit