This whole process takes 20 minutes once the liquid is boiling.

• Bring to boil a 12 pack old Milwaukee beer and 2 quarts of water. Note: my pot is tall and a shorter, wider pot will require a little extra liquid.
• Add 1/2 can old bay and a generous amount of cayenne pepper (and any other seasonings you want), salt and pepper. Note: Be careful with cayenne pepper blowing in the air cause when it gets in your eyes, it hurts!
• Once the liquid is boiling add a bag of small/medium red potatoes, corn (chopped into 3-4 inch pieces) and Andouille or Chorizo sausage.
• At the 13 minute mark, add the clams. Be sure to wash clams well and keep cold. If any are open while cleaning (and will not close), discard them. You can also add frozen brussels sprouts at this time (or a minute sooner). Note: if frozen sprouts are used, you'll have to turn the heat up.
• At the 16 minute mark, add the muscles. Be sure to wash the muscles well and keep cold. If any are open while cleaning (and will not close), discard them.
• At the 18 minute mark, add the shrimp.
• Take everything out at the 20 minute mark and dump on large table covered with paper. Discard any clams/muscles that are not open (open after cooking good, open before cooking bad).

Skip adding wine as part of the boil and drink it instead or serve with a big bucket of ice cool beer.

Enjoy

9/13/08: we had a great boil and fed 14 adults.
- 4 lbs. of medium shrimp
- 12 lbs. of muscles
- 6 lbs. of Mahogany clams
- Notes: Next time use less potatoes and more shrimp. Brussels sprouts rock!

8/13/05: we had a great boil and fed 10 adults.
- 3 lbs. of white shrimp
- 7 lbs. of muscles
- 15 lbs. (3x5lbs) of top neck clams