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Ingredients

2 ½ pounds small (about 2-inch diameter) Red Bliss potatoes 2 teaspoons salt 1 tablespoon coriander seeds 1 teaspoon fennel seeds 1 teaspoon dried thyme ½ teaspoon black peppercorns 1 (750 milliliter) bottle dry white wine, such as Sauvignon Blanc 1 (1 pound) cooked chorizo sausage (preferably Spanish), cut into 8 pieces 4 (1 1/2) pounds lobsters 48 littleneck clams, scrubbed 4 ears fresh corn, husked and halved crosswise

Nutrition Info

847.3 calories carbohydrate: 44.4 g cholesterol: 286.8 mg fat: 25.4 g fiber: 4.8 g protein: 90 g saturatedFat: 8.7 g servingSize: - sodium: 2389.1 mg sugar: 3.5 g transFat: : - unsaturatedFat: : -

Pour 1 gallon of water into a lobster pot or stockpot large enough to hold all ingredients. Add potatoes and salt and bring to a boil. Cook, covered, 10 minutes (potatoes will be slightly softened but not cooked through).
Put coriander, fennel, thyme, and peppercorns in a large piece of cheesecloth. Gather edges together and tie with kitchen string to make a pouch.
Add spice pouch, wine, chorizo, and lobsters to pot with potatoes. Boil, covered, 5 minutes. Add clams and corn and cook, covered, until lobsters are cooked and clams have opened, about 5 minutes (discard any unopened clams).
Cut each lobster in half using a heavy knife and kitchen shears. Serve each person half a lobster, 6 clams, half an ear of corn, 2 potatoes, and a piece of chorizo.

8 servings

My take on a traditional New England summer dinner with potatoes, lobster, clams, and fresh corn.