Step 1

Place 5 pounds littleneck or cherrystone clams in a large bowl of cool, salted water for 20 minutes to 1 hour. Meanwhile, cook the potatoes.

Step 2

Place 2 1/2 pounds small red potatoes in a medium saucepan, cover with cool water by 1-inch, and add 1 tablespoon of the kosher salt. Bring to a boil over medium-high heat. Reduce the heat and simmer until the potatoes are almost cooked through and a knife slides into the potato but meets slight resistance at the center, about 20 minutes. Drain.

Step 3

When the clams are ready, drain, rinse, and scrub the clams to release any visible debris. Wipe out the bowl and return the clams to the bowl.

Step 4

Heat an outdoor grill to direct, medium-high heat (375°F to 400°F). Meanwhile, cut 2 lemons into 6 wedges each and set aside for serving. Cut 12 tablespoons of the salted butter into 12 pieces and place in a small bowl. Place 1 pound large shrimp in a bowl.

Step 5

Prepare the following, arranging in piles on a baking sheet: Cut the potatoes in half. Peel and cut 3 medium yellow onions into quarters. Shuck and break 3 ears corn in half with your hands.

Step 6

Prepare the following, arranging in piles on a second baking sheet: Cut 6 hot dogs crosswise into thirds. Halve 12 to 16 ounces kielbasa lengthwise, then cut crosswise into 2-inch wide half-moons. Add 12 slices pepperoni.

Step 7

Place 6 disposable loaf pans at one end of a table. Line up the following next to the pans in this order: clams, shrimp, veggies, meats, small bowl of kosher salt, black pepper, Old Bay and/or lemon pepper seasoning, butter, and 4 1/2 to 6 cups clam juice, dry white wine, or beer. Place a roll of aluminum foil and a permanent marker at the end of the table.

Step 8

Let each person build their own clam boil in an aluminum pan: start with the clams and shrimp, then add meats and veggies as desired. Season the top of each serving with 1/4 teaspoon kosher salt, a few grinds of black pepper, and 1/2 to 1 1/2 teaspoons Old Bay or lemon pepper seasoning. Place 2 pieces of the butter on the top, then pour in 3/4 to 1 cup clam juice, white wine, or beer. Cover each pan tightly with foil. Using the marker, write your name on the foil.

Step 9

Place the pans on the grill, working in batches if needed. Cover and cook until the vegetables are tender, the meats are heated through, the shrimp are pink and firm, and the clams open, 20 to 25 minutes.

Step 10

Use oven mitts to carefully remove the pans from the grill onto a heatproof surface or individual heatproof plates. Carefully uncover the clam boils (watch for steam) and discard any clams that didn’t open. Let the pans cool slightly. Meanwhile, place the remaining 1 1/2 sticks salted butter in a small saucepan. Heat on the grill until the butter melts, 2 to 3 minutes. Pour into 6 small bowls.

Step 11

Serve the clam boils with the lemons, hot sauce, bread, and melted butter.