New England-style clambake recipe | delicious. magazine

Ingredients

• 750g clams
• 750g mussels
• 1kg red-skinned potatoes
• 4 tbsp olive oil
• 3 corn on the cobs, halved
• 12 raw langoustines or large shell-on prawns
• 400ml dry white wine
• 75g unsalted butter
• For the jalapeño mayo
• 150g mayonnaise
• 2 fresh jalapeño chillies, deseeded if you like, finely chopped
• 2 tbsp pickled jalapeños, drained and finely chopped, plus a splash jalapeño pickle juice
• 1 garlic clove, crushed
• For the chilli and lemon butter
• 100g unsalted butter
• 1 red chilli, sliced
• Juice ½ lemon