Recipe

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• 1/2-1 lb kielbasa
• 1/2-1 lb thick slab bacon, in 2 pieces
• 3 lbs hard shell clams, washed
• 3 lbs mussels, well washed and debearded
• 1 lb tiny new potatoes (or larger waxy potatoes cut into chunks of less than 1 inch)
• 2 (1 1/2 lb) lobsters
• 4 ears corn, shucked
• melted butter

• 1 Put the meat in the bottom of a very large pot, like a lobster pot.
• 2 Add in the clams and mussels, then the potatoes.
• 3 Top with the lobster and corn; add in 1/2 cup water.
• 4 Cover and turn the heat to high; cook, shaking the pot a little every few minutes, for about 20 minutes.
• 5 Remove the lid and carefully (there is danger of scalding) check one of the potatoes to see whether it is done.
• 6 If not, recover and cook another 10 minutes or so.
• 7 Put the corn, meat, lobsters on one or more platters; put the clams/mussels in a large bowl and ladle some of the cooking juices over them.
• 8 Serve, if you like, with melted butter.