Makes 6 servings

1 1/4 cups dry white wine

6 cloves garlic, peeled

2 large shallots, quartered and peeled (root end left intact)

1 1/2 pounds small red potatoes

Red-pepper flakes (optional)

6 ears corn, shucked and halved

5 dozen clams, scrubbed

2 lemons, quartered

1 pound shell-on extra-jumbo shrimp (16 to 20)

4 tablespoons unsalted butter

1/2 cup chopped fresh parsley

2 tablespoons chopped fresh oregano leaves

1. In a 12-quart stockpot, bring wine and 3/4 cup water to a boil. Add garlic, shallots, potatoes and 1/2 to 3/4 teaspoon red-pepper flakes, if using; cover and cook 8 minutes. Be sure the pot has enough liquid. Add corn, clams and lemons; cover and cook until clams have opened, about 10 to 12 minutes. Discard any clams that do not open. Add shrimp in a single layer, cover, cook a bit, turn off heat and let sit until shrimp are opaque and cooked through.

2. With tongs transfer shellfish and vegetables to a serving platter, setting lemons aside. Pour broth into a bowl and whisk in butter, parsley and oregano. Scrape flesh from half the lemons into broth, discarding skins. Serve shellfish and vegetables with remaining lemons and broth for dipping.

For additional recipes for Watermelon Mojitos, Cheesy Chive Bread and Key Lime Whoopie Pies go to seattletimes.com/foodwine

From Everyday Food