Yield 6–8 servings

Fill a very large stockpot (at least 24 quarts), with 10 quarts water and 2 cups white wine. Cover with the lid, and on high heat, bring water to a rolling boil.  Add salt, bay leaves, Old Bay seasoning, black peppercorns, red pepper flakes, lemons and onions. Cover again with the lid and let boil for 10 minutes so water is infused with spices.

Yield 6–8 servings

Fill a very large stockpot (at least 24 quarts), with 10 quarts water and 2 cups white wine. Cover with the lid, and on high heat, bring water to a rolling boil.  Add salt, bay leaves, Old Bay seasoning, black peppercorns, red pepper flakes, lemons and onions. Cover again with the lid and let boil for 10 minutes so water is infused with spices.

Add potatoes and sausage, and cook for 10 minutes. Add corn and cook another 5 minutes.  Potatoes are done when they are easily pierced with a knife. Remove with a slotted spoon and set aside on a serving platter.

Add clams and shrimp (and optional monkfish) and cover with the lid and cook 8–10 minutes. The shrimp are done when they have turned pink and start to curl and clams have opened. The monkfish will turn white and be firm to the touch when cooked.

Use a spider or large slotted spoon to remove shrimp, clams and place on large serving platter. Transfer corn, potatoes and sausage to another serving platter.

Serve seafood boil with melted butter mixed with Frank’s red-hot sauce and extra lemon wedges. Don’t forget ice-cold beers or crisp white wine.