Clam Bake with Corn and Potatoes

• 1.2 kg Clams, fresh, shells closed
• 4 pieces Fresh corn on the cob
• 700 g Mixed baby potatoes
• 300 g Smoked sausage
• 80 g Unsalted butter
• 4 cloves Garlic
• 2 tbsp Old Bay seasoning
• 1 tsp Fine sea salt
• 250 ml Dry White Wine
• 1 large Lemon
• 15 g Fresh parsley

1. Rinse the clams well under cold running water, scrubbing the shells, and discard any that are cracked or stay open when tapped. Cut the corn into halves and slice the smoked sausage into thick rounds. Finely chop the garlic, chop the parsley, and cut the lemon into wedges.
2. Put the potatoes in a large pot with the wine, 250 ml water, Old Bay seasoning, fine sea salt, and half the butter. Bring to the boil, then cover and simmer for 10 minutes. The potatoes should be starting to turn tender at the edges.
3. Add the sausage and corn, cover, and steam for 5 minutes. Add the clams, cover again, and steam for 6 to 8 minutes, shaking the pot once or twice, until the clams have opened. Discard any clams that do not open.
4. Turn off the heat and stir in the remaining butter and the garlic until melted and glossy. Taste the broth and add a little more fine sea salt if needed. Sprinkle over the parsley and serve everything piled onto a platter with lemon wedges and the broth for spooning over.

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