4 maine lobsters
2 dozen little neck clams
4 chicken thighs
2 pounds polish sausage
4 ears corn on the cob
2 pounds red skin potatoes
1 head fresh garlic
1 onion, cut in half
2 lemons, cut in half
1 cup hot sauce
Set up the outdoor turkey fryer and fill it half way up with water.
Turn on the heat and bring water to a boil.
Place the potatoes and chicken in strainer basket and lower gently into the boiling water.
Add the garlic, onion and lemon for flavor.
Cook for ten minutes before we add the rest of the ingredients.
Add the remaining ingredients in layers, corn, lobster, clams, sausage.
Cover and cook for 20-minutes. Some of the ingredients will be above the water level, that's ok because the steam will cook them.
For an awesome presentation carefully lift the strainer basket so most of the water drains off and pour the whole deal onto an outdoor table lined with newspapers.
It's a good idea to have a large sheet pan or platter under the news papers, so you don't make too big a mess.
Serve with lobster crackers and ice cold beverages... Dig In!
You can reduce the cooking liquid and use it for some wicked clam chowder broth.
If you are going to use it for broth, back off on the hot sauce.
The smaller the clams the more tender thay are.