Hearty New England Clam Bake with Herb Butter and Grilled Corn

Ingredients

• 3 pounds littleneck clams, scrubbed clean
• 2 pounds mussels, debearded and scrubbed
• 2 pounds lobster, whole
• 1 pounds new potatoes, halved
• 6 pieces corn, husks removed
• 1 cup white wine
• 1 cup water

• 1 cup unsalted butter, softened
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh chives, chopped
• 1 tablespoon fresh dill, chopped
• 1 teaspoon lemon zest, grated
• 1 teaspoon sea salt
• 1 teaspoon black pepper, freshly ground

Method

1. 01
   In a large pot, combine white wine and water and bring to a simmer. Add the potatoes and cook for 10 minutes.
2. 02
   Add the clams and mussels to the pot, cover, and steam for 5 minutes until they just begin to open.
3. 03
   Place the lobsters on top of the clams and mussels, cover again, and steam for an additional 10 minutes until the lobster shells turn bright red.
4. 04
   Meanwhile, prepare the herb butter by combining softened butter, parsley, chives, dill, lemon zest, salt, and pepper in a bowl. Mix well and set aside.
5. 05
   Heat a grill to medium-high heat. Grill the corn for approximately 10-12 minutes, turning occasionally, until charred and tender.
6. 06
   Once the seafood and potatoes are cooked, remove from the pot and arrange on a large serving platter with the grilled corn.
7. 07
   Serve the clam bake hot, accompanied by the herb butter for dipping.