1 Cluster, 1/2 Lb Shrimp, 2 Corn, 2 Potatoes, 1 Sausage Recipe

Clean

Rinse the cluster (clams or mussels) under cold running water. Discard any that are cracked or that do not close when tapped. Set aside on a tray in the refrigerator until ready to cook.

Prepare Shrimp and Sausage

Peel and devein the shrimp if not already done; pat dry. Slice the sausage into 1-inch pieces and halve lengthwise if thick. Keep refrigerated until use.

Wash the potatoes and cut larger ones in half so pieces are roughly uniform. Husk the corn and cut each ear into three pieces. Halve the lemon and remove seeds.

Build the Broth

In a large pot (6–8 quart) combine 6 cups water or stock, 3 tablespoons Old Bay seasoning, 1 teaspoon kosher salt, 1 teaspoon black pepper, bay leaf, and smashed garlic cloves. Squeeze one lemon half into the pot, drop the spent half in as well.

Bring to a Boil

Bring the seasoned liquid to a rolling boil over high heat.

Cook Potatoes

Add the potatoes to the boiling broth. Reduce heat slightly to maintain a strong simmer and cook for 10–12 minutes, or until potatoes are just tender when pierced with a fork.

Add Corn and Sausage

Add the corn pieces and sausage to the pot. Continue to simmer for 5–7 minutes to heat the sausage through and finish cooking the corn until just tender.

Add Cluster (Clams/Mussels)

Carefully add the cleaned cluster (clams or mussels) to the pot. Cover and cook for 4–6 minutes, until shells open. Discard any that remain closed after cooking.

Finish with Shrimp

Add the 1/2 lb shrimp to the pot and cook for 2–3 minutes, until shrimp are opaque and firm. Taste the broth and adjust seasoning with additional salt or Old Bay if needed.

Drain and Serve

Using a slotted spoon (or drain in a colander), transfer the potatoes, corn, sausage, cluster, and shrimp to a large serving tray or newspaper-lined table. Spoon a few ladles of broth over the top.

Finish & Garnish

Drizzle the melted butter over the seafood and vegetables, sprinkle with chopped parsley and a squeeze of the reserved lemon half. Serve immediately with extra Old Bay and lemon wedges at the table.