Rinse clams under cold running water, discarding any with cracked shells or that remain open after a light tap. If sandy, soak clams in salted cold water for 20 minutes and drain. Peel and devein shrimp if not already done; rinse and pat dry.

Wash potatoes and cut larger ones in half so pieces are roughly uniform (~1–1.5 inch). Cut corn into thirds. Slice andouille sausage lengthwise then into 1" pieces.

Make compound butter: in a bowl, combine softened butter, minced garlic, chopped parsley, lemon zest, house seasoning, and optional hot sauce. Mix until smooth, transfer to plastic wrap, form into a log if desired, and refrigerate until ready. Reserve about 1/2 cup melted for serving by melting a portion gently before serving.

Build and Boil Broth

In a large stockpot or dedicated steamer pot (minimum 8–10 qt), add 8 cups water or low-sodium seafood stock. Add house seafood seasoning (3 tbs), bay leaves, whole peppercorns, and 1 tsp kosher salt. Bring to a vigorous rolling boil over high heat.

Once boiling, add the potatoes. Reduce heat to maintain a steady boil and cook potatoes for 10 minutes (they should be nearly tender but not falling apart).

Add Corn and Sausage

Add corn pieces and andouille sausage to the pot. Continue boiling for another 6–8 minutes until potatoes are fully tender when pierced with a fork and corn is bright and just cooked.

Add Seafood

Add clams to the pot, cover, and cook 4–6 minutes until most clams have opened. Using a slotted spoon or tongs, remove opened clams to a large bowl or directly onto a serving tray. Discard any clams that remain closed after cooking.

After removing clams, add shrimp to the boiling broth and cook 1–2 minutes until shrimp are just opaque and pink (do not overcook). Remove shrimp immediately with a slotted spoon and combine with clams, sausage, potatoes, and corn.

Finish & Serve

Taste broth and adjust seasoning if needed (add more house seasoning or salt to taste). Optionally ladle a cup or two of the seasoned broth over the seafood mix to keep it moist and flavorful.

Transfer the clams, shrimp, sausage, potatoes, and corn to a large serving tray, sheet pan, or steamer bucket. Drizzle or brush with melted compound butter (reserve a little for guests to add more) and sprinkle chopped parsley over the top. Serve immediately with lemon wedges and extra compound butter on the side.

If desired, provide crackers or small forks for shelling clams and a bowl for shells/discarded corn husks.