Seafood Clambake

Ingredients

• 3 tablespoons Miss Brown’s House Seasoning, recipe follows
• 1 1/2 pounds baby multicolor fingerling potatoes
• 1 pound smoked sausage (I like Roger Wood), thinly sliced
• 3 ears corn, shucked, each cut crosswise into 4 pieces
• 1 pound mussels, scrubbed and debearded
• 24 littleneck clams, scrubbed
• 2 lemons, halved
• 1 red onion, cut into wedges
• 4 to 6 lobster tails (1 per person)
• 1 pound medium shrimp, peeled and deveined (tails left on)
• 1 stick (8 tablespoons) unsalted butter, sliced
• 1 cup dry white wine
• 1 1/4 cups ketchup
• 3 tablespoons prepared horseradish
• 2 tablespoons Worcestershire sauce
• 2 tablespoons fresh lemon juice
• 2 cloves garlic, minced
• 1 tablespoon vodka
• 1 tablespoon hot sauce
• 1/4 teaspoon celery seeds
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon paprika
• 1 tablespoon kosher salt
• 1 tablespoon freshly ground pepper

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