How To Prepare Sheet-Pan Clambake ? – Coba Grill Hong Kong

Ingredients

• 1 pound baby red or white potatoes
• 1/2 pounds salted butter (2 sticks)
• 1 pound smoked spanish chorizo, cut into 2-inch pieces
• 1 pound andouille sausage, cut into 2-inch pieces
• 2 large red onions, peeled and quartered
• 3 ears corn, shucked and cut into thirds
• 10 garlic cloves, peeled and crushed
• 1 small bunch fresh thyme sprigs
• 1 small bunch parsley, washed and trimmed
• 1 pound large raw, shell-on "Ez peel" style shrimp (about 10-15 per pound size)
• 1 1/2 pounds mussels, scrubbed and beards removed
• 24 littleneck clams, scrubbed and rinsed
• 12 cherrystone clams, scrubbed and rinsed
• Kosher salt
• 2 cups dry white wine
• 1/2 pounds butter, melted
• 1 tablespoon smoked Spanish paprika
• 3 tablespoons seafood seasoning, such as Old Bay
• 4 large lemons, quartered
• 2 crusty sourdough boules or baguettes, cut into pieces for dipping