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Export 18 ingredients for grocery delivery
Step 1
Par-cook the potatoes. Place the potatoes in a large pot and cover with cold water by about 1 inch. Add 1 tablespoon of kosher salt. Place over high heat on your stove and bring to a boil. Reduce heat and let simmer for 7 minutes. Remove from heat, drain and set aside.
Step 2
While the potatoes cook, draw the butter: Place 1/2 pound of butter (2 sticks) in a saucepan over medium heat and allow to cook just until butter is melted (about 1-2 minutes). Remove the butter from heat and set aside for 10 minutes. The solids will separate and rise to the top. Use a spoon to gently remove the solids so that only the clear butter remains. Pour the drawn butter into ramekins for serving.
Step 3
Preheat your oven to 400 F.
Step 4
While the oven heats, prepare the clambake. On two baking sheets, evenly divide the par-cooked potatoes, onions, garlic, sausages, corn, thyme, parsley, shrimp, mussels and clams.
Step 5
In a bowl, whisk together wine, melted butter, paprika and seafood seasoning. Pour evenly over the two pans.
Step 6
Cover the sheet pans tightly with heavy-duty aluminum foil. Tip: If one sheet of foil doesn’t cover the pan, layer two pieces so that the entire pan is tightly sealed.)
Step 7
Place the pans in the preheated oven and let cook for 25-35 minutes, or until the clams and mussels have all opened.
Step 8
Serve directly from the sheet pans with lemon wedges, ramekins with drawn butter and plenty of bread for dipping.
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