The first thing you’ll need to make this a successful dish is a dinner guest who’s not afraid to tear claw from carapace and suck the sweet meat from the shell. Serves two.

One dozen fresh clams
6 large blue crabs
6 large shrimp
2 ears of sweet corn, trimmed and cut in half
4 small potatoes, cut in half diagonally
2 tbs. Old Bay or Zatarin’s seafood seasoning
3 cloves of garlic diced
1 sprig of fresh rosemary
2 sprigs of fresh thyme
1/2 cup fresh parsley, chopped
1 dash of Tabasco or Crystal hot sauce
Juice of one lemon
Lemon wedges for garnish
1 tbs. salt

Start with the Clams
Start with a large stock pot, add the rosemary, thyme, garlic, hot sauce and sea salt. Bring to a boil and simmer for 15 minutes. Add the lemon juice and clams and steam with the lid on until the clams just open, about 10 minutes. Garnish with fresh parsley and clarified rosemary butter.

The Main Course
Fill the pot about half way with cool well water, add 2 tbs. Old Bay or Zatarin’s seafood seasoning and bring to a boil. Add the potatoes, the corn and boil for 5 minutes. Remove the corn and check the potatoes. They may need a minute or two more.

Carefully grab the live crabs and bring them to a swift end by submerging them in boiling water. Cook for 8 minutes and remove immediately. Toss the shrimp and the par boiled corn in the pot and boil for 2 to 3 minutes.

Season the crabs with more Old Bay and arrange whole lot on the pretty pink newsprint. Garnish with parsley and serve with clarified rosemary butter and buttered Cuban bread.