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One Pot Clam Bake

['1 750 milliliters bottle dry white wine', '2 1/2 pounds small new potatoes, about 1 inch in diameter', '8 live lobsters, about 1 1/4 pounds each', '8 large eggs', '8 ears of corn, husked, halved', '4 celery stalks, cut diagonally into 1/2 inch pieces', '1 1/2 pounds spicy smoked sausage (such as linguiça, kielbasa, or andouille), cut into 2 inch pieces', '2 lemons, quartered, sliced', '1 orange, quartered, sliced', '1 head of garlic, cloves separated', '1 large bunch thyme', '4 pounds littleneck, Manila, or steamer clams, scrubbed', '2 pounds mussels, scrubbed, debearded', 'Chile-Thyme Spice Mix', '1 cup (2 sticks) salted butter, melted', '"Youll need a 30-quart 3-piece steaming pot"']

Place a steamer basket in 30-quart pot. Add wine and 12 cups water; cover and bring to a boil. Add potatoes; cover and cook 5 minutes. Add lobsters and eggs; cover and cook 10 minutes. Gently nestle corn and next 6 ingredients (and littlenecks, if using) in pot. Cover and cook 5 minutes. Add Manila clams or steamers (if using), cover, and cook 10 minutes. Add mussels, cover, and cook until shellfish open, about 5 minutes (discard any that do not open). Peel 1 egg and cut in half. If it's hard-boiled, lobsters are ready.
Using a slotted spoon and tongs, transfer clambake to a very large platter or a table covered with newspaper. Sprinkle with spice mix. Pour broth from pot into small bowls, leaving any sediment behind. Serve clambake with broth and melted butter.

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