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.