Ingredients

• 1 750 milliliters bottle dry white wine
• 2 1/2 pounds small new potatoes, about 1 inch in diameter
• 8 live lobsters, about 1 1/4 pounds each
• 8 large eggs
• 8 ears of corn, husked, halved
• 4 celery stalks, cut diagonally into 1/2 inch pieces
• 1 1/2 pounds spicy smoked sausage (such as linguiça, kielbasa, or andouille), cut into 2 inch pieces
• 2 lemons, quartered, sliced
• 1 orange, quartered, sliced
• 1 head of garlic, cloves separated
• 1 large bunch thyme
• 4 pounds littleneck, Manila, or steamer clams, scrubbed
• 2 pounds mussels, scrubbed, debearded
• Chile-Thyme Spice Mix
• 1 cup (2 sticks) salted butter, melted
• Special equipment: You'll need a 30-quart 3-piece steaming pot

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Instructions

1. Place a steamer basket in 30-quart pot. Add wine and 12 cups water; cover and bring to a boil. Add potatoes; cover and cook 5 minutes. Add lobsters and eggs; cover and cook 10 minutes. Gently nestle corn and next 6 ingredients (and littlenecks, if using) in pot. Cover and cook 5 minutes. Add Manila clams or steamers (if using), cover, and cook 10 minutes. Add mussels, cover, and cook until shellfish open, about 5 minutes (discard any that do not open). Peel 1 egg and cut in half. If it's hard-boiled, lobsters are ready.
2. Using a slotted spoon and tongs, transfer clambake to a very large platter or a table covered with newspaper. Sprinkle with spice mix. Pour broth from pot into small bowls, leaving any sediment behind. Serve clambake with broth and melted butter.