3 dozen littleneck clams, scrubbed well
3 pounds mussels, debearded and scrubbed well
6 ears of corn, unhusked
Combine beer and two cups of water in a large pot. Bring to a boil. Add lobsters first, then the corn, followed by the clams and mussels. Cook on high heat for about 45 minutes or until the clams and mussels open up. Remove all the food with tongs and serve with melted butter and lemon wedges.