Montauk clam bake
Ingredients300ml white wine500g Charlotte potatoes (you could also use New potatoes or Jersey Royals) washed and halved4 small ears of corn, about 3-4in long3 dozen clams, scrubbed1 lemon, cut into wedges16 Dublin bay prawns (or large king prawns)200g butter, melted2 tbsps fresh flat-leaf parsley, choppedSea salt and freshly ground black pepper
In a large stockpot, bring wine and 200ml of water to the boil. Then add the potatoes cook for 8- 10 minutes.
Next add the corn and clams and then layer the prawns over the top. Finally, add the lemon wedges.
Cover and cook until clams have opened, 10 to 12 minutes.
Using tongs transfer the shellfish and vegetables to a serving platter, setting lemons aside; discard any unopened clams.
Pour the broth into a bowl and whisk in the butter and flat leaf parsley. Scrape flesh from half the lemons into broth, discarding skins.
Serve shellfish and vegetables with remaining lemons and broth for dipping.